# 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 desired)
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
# Steps:
01 - In a small bowl, steep saffron threads in 2 tablespoons hot water; 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, sauté finely chopped onion for 4 to 5 minutes until softened. Stir in minced garlic, ground cumin, ground coriander, and ground turmeric; cook 1 minute until fragrant.
05 - Add rinsed basmati rice to the pot and stir to evenly coat grains with spices and oil.
06 - Pour in chicken broth and saffron water including threads. 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 from heat and let sit, covered, for 5 minutes. Fluff rice with a fork. Garnish with toasted almonds, golden raisins, chopped fresh herbs, and lemon wedges as desired. Serve warm.
