Heat a large heavy-based frying pan over moderately high heat. Add sausages; cook and turn for 6-8 minutes or until brown and cooked. Transfer to a plate. Cover with foil; rest for 5 minutes. Cut into 1cm-thick slices.
Reduce heat to medium. Add oil and chicken to frying pan. Cook and stir for 2-3 minutes or until golden. Add onion, capsicum and garlic. Cook and stir for 2-3 minutes or until soft.
Add cumin, turmeric, rice, tomato and stock to frying pan. Stir until well combined. Bring to the boil. Reduce heat; simmer, covered, stirring occasionally, for 15 minutes, or until rice is tender.
Remove lid. Stir in peas and sausage. Cook a further 1 to 2 minutes or until heated. Sprinkle with parsley. Serve at once.