Preheat the oven to 350F and grease a 9 x 13 baking dish with 1 teaspoon of Ghee.
Add uncooked rice, onion, broth and cream of mushroom soup into a bowl and stir till well combined. Season with salt and pepper. Place into the baking dish.
In a saute pan, melt the remainder of Ghee and brown the chicken thighs on both sides till they show some color. Remove from saute pan and place on top of the combined mixture. Brush thighs under and on top of skin with melted ghee.
Sprinkle the thighs with turmeric, thyme leaves and minced garlic. Season with salt and pepper.
Cover the dish with foil and bake for at least 1.25 hours. Uncover and bake for another 30-45 minutes or until the rice in the center is cooked. Can take longer depending on your oven heat.
Under a low broiler, brown the entire dish till chicken looks golden - about 3-5 minutes. Keep an eye on it!
When done, remove from oven, garnish with parsley and allow to rest for 15 minutes before serving.