1 pound boneless, skinless chicken thighs, trimmed of fat
2 tablespoons extra-virgin olive oil
1 medium onion, peeled, halved and very thinly sliced
1 large garlic clove, peeled and minced
1/4 cup slivered almonds (skinless)
1/4 teaspoon ground turmeric
1/3 cup long-grain rice such as basmati
3 cups plain whole-milk yogurt
1 large egg white, lightly beaten
2 teaspoons cornstarch
3/4 teaspoon kosher salt, more as needed
Zest from 2 lemons
1 cup frozen peas
Cut the chicken into large chunks. Heat the oil in a Dutch oven or wide, heavy-bottomed pot over medium-high heat. Add the onion and garlic. Cook for about 5 minutes, stirring often, until onion has softened.
Add chicken, along with the almonds and turmeric, and cook for about 8 minutes, stirring often, until chicken has lost its raw look. Transfer pieces to a plate.
Stir in a half-cup water and the rice; cook (at a boil) until water has evaporated. Scrape any browned bits from bottom of pot. Add the yogurt, stirring until well-blended.
In a measuring cup, whisk together the egg white, cornstarch and salt, then stir into pot, moving in only 1 direction (clockwise, for example). Increase heat to high; cook for 2 minutes, stirring in that 1 direction, to keep yogurt from breaking. Reduce heat to medium, then return chicken to pot with any juices; cook, stirring continuously, for about 10 minutes or until rice is al dente.
Add the lemon zest and peas, stirring to incorporate. Reduce heat to medium-low; cook for 8 to 10 minutes, stirring a few times. Rice should be tender. Taste and adjust seasoning. Transfer to a large serving bowl and serve hot.
Makes 3 to 4 servings.