For the Chicken Pilaf:

• Preheat the oven to 400 degrees Fahrenheit.
• In a pot, add water and bring to a boil for the eggs. Add the eggs in when the water reaches temperature and remove to an ice bath after 7 minutes. Peel the eggs and season them with a little cumin (1/2 tsp), salt, and chili powder.
• We'll start working with the chicken quarters next. Pat each chicken quarter down with a paper towel and sprinkle cumin, salt, and garlic on each. I would do it to taste here but feel free to use about 1/2 tsp for the cumin and garlic.
• In a cast iron pan, heat a little oil until it's almost smoking. Add the chicken skin side down and fry for about 5 minutes on each side. When both sides are seared, remove the pan from the stovetop and into the oven. Bake, in the oven, for about 30 minutes or until cooked through.
• Finally, while the chicken is in the oven, we'll start the rice.
• Heat a skillet pan (that has a lid!) to about medium-high heat. Add 1 tbsp of butter and the carrots. Fry until the carrots have some small fry marks on them, about 4-5 minutes.
• Once the carrots start to brown, add the shallots to the mixture. Frying carefully to cook them through but not burn them.
• To this vegetable mixture, add the seasoning, 1 tsp garlic powder, 3 tsp cumin, and the parsley. Add a little salt here as well, to taste. Fry for an additional 30 seconds to toast the spices. The mixture should be very fragrant.
• Next, add the basmati rice and a little more goat butter (about 1 tbsp). Toast the rice on the pan, stirring frequently - about 2-3 minutes.
• Next, add in the broth, bring the mixture to a simmer and cover.
• Allow the rice to cook, undisturbed, for about 8-10 minutes.
• Remove from heat and uncover, mixing the rice to ensure the water has evaporated. Mix in the eggs and peas.
• Serve everything up hot - the rice with an egg and some chicken!