# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs
02 - 1 teaspoon salt
03 - 1/2 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 - 1/2 teaspoon ground turmeric
→ Rice & Saffron
10 - 1 1/2 cups basmati rice, rinsed and drained
11 - 2 1/4 cups chicken broth (gluten-free if needed)
12 - 1/4 teaspoon saffron threads
13 - 2 tablespoons hot water
→ Garnishes (optional)
14 - 1/4 cup slivered almonds, toasted
15 - 1/4 cup golden raisins
16 - 2 tablespoons fresh parsley or cilantro, chopped
17 - Lemon wedges, for serving
# Method:
01 - Steep saffron threads in 2 tablespoons hot water; set aside.
02 - Season chicken thighs with salt and pepper.
03 - Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add chicken thighs and sear for 2 to 3 minutes per side until lightly browned. Remove and set aside.
04 - Add onion to the pot and cook for 4 to 5 minutes until softened. Stir in garlic, cumin, coriander, and turmeric and cook for 1 minute until fragrant.
05 - Add rinsed basmati rice and stir to coat the grains with spices and oil.
06 - Pour in chicken broth and saffron water including threads. Nestle chicken thighs into the rice.
07 - Bring to a gentle boil, then reduce heat to low. Cover tightly and simmer 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 almonds, golden raisins, fresh herbs, and lemon wedges as desired. Serve warm.
