Egyptian Chicken and Rice (Fattah Dajaj)

Ingredients

• 1.5 lbs Chicken thighs
• 1.5 cups Basmati rice
• 3 cups Chicken broth
• 1 can (14.5 oz) Diced tomatoes
• 4 cloves Garlic
• 1 medium Onion
• 2 tablespoons Olive oil
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 0.5 teaspoon Turmeric
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1In a large bowl, combine the 1.5 lbs chicken thighs with 1 teaspoon salt, 0.5 teaspoon black pepper, 1 teaspoon cumin, 1 teaspoon coriander, and 0.5 teaspoon turmeric. Toss to coat the chicken evenly.
2. 2Heat 2 tablespoons olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 375°F / 190°C). Carefully place the seasoned chicken thighs in the hot oil and sear for 3-4 minutes per side, until nicely browned. Remove the chicken from the pot and set aside on a plate.
3. 3Reduce the heat to medium (about 300°F / 150°C). Add the 1 medium onion, chopped, to the pot and cook, stirring occasionally, until softened, about 5 minutes. Add the 4 cloves garlic, minced, and cook for 1 minute more until fragrant.
4. 4Pour in the 1 can (14.5 oz) diced tomatoes. Stir and cook for 5 minutes, allowing the tomatoes to break down slightly.
5. 5Add the 1.5 cups basmati rice and 3 cups chicken broth to the pot. Stir everything together and bring the liquid to a rolling boil. Once boiling, reduce the heat to low (about 200°F / 95°C), cover the pot tightly, and simmer for 20 minutes, or until the rice has absorbed all the liquid and is tender.
6. 6Gently nestle the seared chicken thighs into the rice. Ensure the chicken is mostly submerged in the rice and liquid. Cover the pot again and continue to cook on low heat for another 10 minutes, or until the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C).
7. 7Remove the pot from the heat and let it rest, covered, for 5 minutes. This allows the chicken to finish cooking and the flavors to meld. Fluff the rice gently with a fork before serving.

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