Wrap each chicken thigh with a bacon rasher and secure in place with a cocktail stick.
Heat the oil in a flameproof casserole, add the chicken and cook over a high heat for 5 minutes until browned all over. Remove with a slotted spoon.
Add the rice to the pan and cook over a low heat, stirring, for 1 minute. Add the onion, garlic, turmeric, lemon rind, stock and salt and pepper to taste. Arrange the chicken thighs over the rice, pressing down gently.
Cover with a layer of foil, then the lid. Transfer to a preheated oven, 180°C (350°F), Gas Mark 4, and bake for 50 minutes.
Remove from the oven and stir in the coriander and lemon juice. Discard the cocktail sticks and serve with a tangy yogurt sauce (see below).