A golden blend of tender chicken, fragrant basmati rice, and saffron for flavorful, comforting meals.
# What You'll Need:
→ 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 and Saffron
10 - 1½ cups basmati rice, rinsed and drained
11 - 2¼ cups chicken broth (gluten-free if required)
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 Make It:
01 - Steep saffron threads in 2 tablespoons of hot water; set aside.
02 - Sprinkle salt and freshly ground black pepper over the chicken thighs evenly.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear chicken thighs for 2 to 3 minutes per side until lightly browned, then remove and set aside.
04 - Add chopped onion to the same pot and sauté for 4 to 5 minutes until softened. Stir in minced garlic, ground cumin, coriander, and turmeric; cook for 1 minute until fragrant.
05 - Incorporate rinsed basmati rice into the pot, stirring thoroughly to coat the grains with spices and oil.
06 - Pour chicken broth and saffron infusion (including threads) into the pot. Nestle seared chicken thighs into the rice.
07 - Bring mixture to a gentle boil, then reduce heat to low. Cover tightly and simmer for 20 minutes or until rice is tender and liquid absorbed.
08 - Remove pot from heat and keep covered for 5 minutes to allow flavors to meld and rice to finish steaming.
09 - Fluff rice with a fork and garnish with toasted almonds, golden raisins, chopped herbs, and lemon wedges if desired. Serve warm.
