1 Place the garlic cloves, grated ginger, 1 tablespoon of olive oil and half of the lemon juice into a food processor. Add turmeric, reserving 1 teaspoon. Blend to make a paste. Place chicken thighs in large bowl. Use paste to coat chicken and set aside to marinate for 1–2 hours.
2 Preheat oven to 180°C. Place carrot, beetroot and onion into a baking dish; spray with olive oil. Bake in oven for 20 minutes, then toss vegies, and spray again with oil. Return vegies to oven for 25–30 minutes, or until tender.
3 Place the marinated chicken in another baking dish and cook for 25–30 minutes, or until lightly golden, turning once.
4 Meanwhile, heat the remaining oil in a pan over medium heat and add rice. Cook, stirring, for 1 minute. Add 2½ cups of water, reserved turmeric and cinnamon sticks. Bring to the boil, reduce heat and simmer for 15 minutes.
5 Stir the chickpeas and the dates into the rice with half of the chopped coriander and remaining lemon juice. Season with cracked black pepper.
6 Spoon the rice onto a serving platter. Add roasted vegies and top with chicken and remaining coriander. Serve the rice with a spoonful of yoghurt.