A golden one-pot dish with tender chicken, fragrant basmati rice, and saffron spices for cozy meals.
# What You 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 gluten-free chicken broth
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 - Place saffron threads in a small bowl and soak in 2 tablespoons hot water; set aside.
02 - Lightly season chicken thighs with salt and freshly ground black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Add chicken thighs and sear for 2 to 3 minutes per side until lightly browned. Remove and set aside.
04 - In the same pot, sauté chopped onion for 4 to 5 minutes until softened. Add minced garlic, ground cumin, coriander, and turmeric; cook for 1 minute until fragrant.
05 - Stir in rinsed basmati rice, coating grains thoroughly with the spices and olive oil.
06 - Pour in gluten-free chicken broth and saffron water including threads. Nestle the seared chicken thighs into the rice mixture.
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 allow to rest covered for 5 minutes. Fluff rice with a fork, then garnish with toasted almonds, golden raisins, fresh herbs, and lemon wedges as desired.
