Tunisian Chicken and Rice Bowl

Ingredients

• about 680 g Chicken Thighs
• 2 tablespoons Olive Oil
• 1 medium Onion
• 3 cloves Garlic
• 1 tablespoon Harissa Paste
• 1 teaspoon Cumin
• 0.5 teaspoon Turmeric
• 1 cup Chicken Broth
• 1.5 cups Long-Grain Rice
• 0.25 cup Raisins
• 0.25 cup Fresh Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 30.48 cm skillet over medium heat and add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 medium onion, cut into 1.27 cm pieces, and cook for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
2. 2Add the 3 cloves of garlic, minced, along with the 1 tablespoon of harissa paste, 1 teaspoon of cumin, and 0.5 teaspoon of turmeric to the skillet. Cook for 1 minute, stirring constantly, until the spices are fragrant.
3. 3Add the about 680 g of chicken thighs to the skillet. Cook for 3-4 minutes per side, until the chicken is browned on all sides. The internal temperature of the chicken should reach 74°C.
4. 4Pour the 1 cup of chicken broth into the skillet and add the 1.5 cups of long-grain rice. Stir to combine, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet tightly, and simmer for 20 minutes, or until the rice is tender and has absorbed most of the liquid.
5. 5Remove the skillet from the heat and stir in the 0.25 cup of raisins and the 0.25 cup of fresh cilantro, chopped. Let the dish rest, covered, for 5 minutes to allow the flavors to meld.
6. 6Serve the Tunisian Chicken and Rice Bowl hot.

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