# 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 & Saffron
10 - 1½ cups basmati rice, rinsed and drained
11 - 2¼ cups chicken broth, gluten-free if necessary
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 hot water and 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. Sear chicken thighs for 2 to 3 minutes per side until lightly browned. Remove and set aside.
04 - In the same pot, add chopped onion and cook 4 to 5 minutes until softened. Stir in minced garlic, ground cumin, coriander, and turmeric; cook for 1 minute until aromatic.
05 - Add rinsed basmati rice to the pot, stirring to thoroughly coat grains with spices and oil.
06 - Pour in chicken broth and saffron-infused water, including threads. Nestle the seared chicken thighs back into the rice mixture.
07 - Bring to a gentle boil, then reduce heat to low and cover tightly. Simmer for 20 minutes until rice is tender and liquid is absorbed.
08 - Remove from heat and let rest covered for 5 minutes.
09 - Fluff rice gently with a fork. Garnish with toasted almonds, golden raisins, fresh herbs, and lemon wedges if desired. Serve warm.
