# 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 needed
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
# Directions:
01 - Steep saffron threads in 2 tablespoons of 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 over medium-high heat. Sear chicken thighs 2–3 minutes per side until lightly browned. Remove and set aside.
04 - Add chopped onion to the pot and cook for 4–5 minutes until softened. Stir in minced garlic, cumin, coriander, and turmeric; cook 1 minute until fragrant.
05 - Add rinsed basmati rice and stir to coat the grains evenly with spices and oil.
06 - Pour in 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 absorbed.
08 - Remove from heat and let rest covered for 5 minutes.
09 - Fluff rice with a fork. Garnish optionally with toasted almonds, golden raisins, fresh herbs, and lemon wedges. Serve warm.
