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Welcome to the vibrant world of Middle Eastern cuisine, where aromatic spices and time-honored traditions come together to create dishes that are not only pleasing to the palate but also rich in history and cultural significance. One dish that beautifully encapsulates this culinary heritage is Saffron-Infused Middle Eastern Chicken and Rice. This delightful combination of tender chicken and fluffy rice is not just a meal; it is a celebration of flavors that brings warmth and comfort to any gathering.

Middle Eastern Chicken and Rice

Experience the rich flavors of the Middle East with this Saffron-Infused Chicken and Rice recipe. This one-pot dish features golden chicken thighs marinated in warm spices, aromatic basmati rice, and sweet raisins, all cooked to perfection. Topped with toasted almonds and fresh parsley, it’s a delightful meal that’s sure to impress. Perfect for family dinners or special occasions, serve it with lemon wedges for a zesty finish!
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 cups basmati rice

1 large onion, finely chopped

4 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1/2 teaspoon ground turmeric

1/4 teaspoon saffron threads (optional)

4 cups chicken broth

1 cup frozen peas

1/4 cup raisins or sultanas

1/4 cup slivered almonds (toasted)

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley for garnish (chopped)

Lemon wedges for serving

Instructions
 

Marinate the Chicken: In a bowl, mix the cumin, coriander, cinnamon, turmeric, salt, and pepper. Rub the spice mixture over the chicken thighs, ensuring they are well coated. Let them marinate for at least 30 minutes (or overnight in the fridge for more flavor).

    Brown the Chicken: Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the marinated chicken thighs, skin-side down, and brown for about 5-7 minutes per side until golden. Remove the chicken and set aside.

      Sauté Aromatics: In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

        Toast the Rice: Stir in the rice and cook for 2-3 minutes, allowing it to soak up the flavors and lightly toast.

          Add Liquids: Pour in the chicken broth and add the saffron (if using) along with the raisins. Bring the mixture to a simmer.

            Cook Rice and Chicken: Return the chicken thighs to the pot, placing them on top of the rice. Cover the pot with a tight-fitting lid and reduce the heat to low. Cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F).

              Add Peas and Toast Nuts: In the last few minutes of cooking, sprinkle the peas over the rice and recover the pot. Allow them to steam for about 5 minutes. Meanwhile, toast the slivered almonds in a dry skillet until golden.

                Fluff and Serve: Once done, remove the pot from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork. Serve the chicken and rice garnished with toasted almonds and fresh parsley, alongside lemon wedges for a refreshing squeeze.

                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4