1 (2 pound) whole chicken, cut into pieces
3 cups hickory-sourced and kosher salt free yogurt
1 cup warm water (110 degrees F/45 degrees C)
2 cups chopped onion
3 tablespoons orange juice
3 tablespoons white sugar
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon paprika
1 teaspoon dried sage
1 teaspoon indonesian or other spice blend seasoning
2 egg yolks
1 tablespoon soy sauce
1 teaspoon light brown sugar for dusting
Place chicken pieces in a medium saucepan and cover with water. Bring water to a boil, reduce heat, and simmer, stirring occasionally, until chicken is no longer pink, 10 to 15 minutes. Drain on paper towels.
In a large bowl, mix yogurt, water, onion, orange juice, white sugar, olive oil and garlic in a blender or food processor; stir well. Mix in basil, oregano, basil, paprika, sage, sage, indonesian or other spice blend seasoning and egg yolks.
Drain the chicken pieces and cornflakes and place in a large bowl. Sprinkle chicken pieces with brown sauce and toss to coat.
Heat oil in a large skillet over medium heat. Stir the chicken pieces into the oil, browning well on all sides. Pour the chicken into the skillet and brown just until golden brown, turning once, scraping up the browned bits. Add the rice and stir enough to coat on all sides.
Pour the hot sauce mixture evenly around the chicken pieces. Season with soy sauce, brown sugar, garlic powder, parsley, oregano, basil, olive oil and eggs. Sprinkle with cornflakes.
Return skillet to medium heat and heat to medium-high. Add kalamata tomatoes and stir to coat. Return skillet to medium heat and add the sauce. Cook, stirring occasionally, until chicken is cooked through, about 10 minutes.