Gluten-Free Egyptian Chicken and Rice (Roz Bel Dakka)

Ingredients

• 1.5 lbs Chicken Thighs
• 1.5 cups Basmati Rice
• 3 cups Chicken Broth
• 6 cloves Garlic
• 0.5 cup Cilantro
• 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 food processor, combine garlic, cilantro, cumin, coriander, turmeric, salt, and pepper to make a paste.
2. 2Heat olive oil in a large pot over medium heat. Add the chicken thighs and brown on all sides.
3. 3Remove the chicken from the pot and set aside.
4. 4Add the rice to the pot and toast for 2-3 minutes, stirring constantly.
5. 5Stir in the garlic-cilantro paste and cook for 1 minute.
6. 6Pour in the chicken broth and bring to a boil.
7. 7Return the chicken thighs to the pot, reduce heat to low, cover, and simmer for 25-30 minutes, or until the rice is cooked and the chicken is tender.
8. 8Fluff the rice with a fork and serve.

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