# What to Use:
→ Chicken
01 - 4 boneless, skinless chicken thighs
02 - 1 teaspoon salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
→ Aromatics
05 - 1 large yellow onion, finely chopped
06 - 3 garlic cloves, minced
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - ½ teaspoon ground turmeric
→ Rice & Saffron
10 - 1½ cups basmati rice, rinsed and drained
11 - 2¼ cups chicken broth (gluten-free if needed)
12 - ¼ teaspoon saffron threads
13 - 2 tablespoons hot water
→ Garnishes (optional)
14 - ¼ cup slivered almonds, toasted
15 - ¼ cup golden raisins
16 - 2 tablespoons fresh parsley or cilantro, chopped
17 - Lemon wedges, for serving
# How to Prepare:
01 - Steep saffron threads in 2 tablespoons of hot water in a small bowl; set aside.
02 - Season chicken thighs evenly with salt and freshly ground black pepper.
03 - Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add chicken thighs and sear for 2 to 3 minutes on each side until lightly browned. Remove and set aside.
04 - In the same pot, add chopped onion and sauté for 4 to 5 minutes until softened. Stir in garlic, ground cumin, coriander, and turmeric; cook for 1 minute until fragrant.
05 - Add rinsed basmati rice to the pot and stir well to coat the grains with spices and oil.
06 - Pour in chicken broth and saffron water including the threads. Nestle chicken thighs into the rice.
07 - Bring to a gentle boil, then lower heat to a simmer. Cover tightly and cook for 20 minutes until rice is tender and liquid is absorbed.
08 - Remove from heat and let rest covered for 5 minutes. Fluff rice with a fork.
09 - Top with toasted slivered almonds, golden raisins, chopped parsley or cilantro, and serve with lemon wedges if desired.
