Tunisian Chicken and Rice with Saffron

Ingredients

• 1.5 lbs Chicken thighs
• 2 tablespoons Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 1 14.5 oz can Canned diced tomatoes
• 2 cups Chicken broth
• 1 cup Long-grain rice
• 1/4 teaspoon Saffron threads
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon Cumin powder
• 1/4 teaspoon Coriander powder
• 1 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Fresh cilantro

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat, which is 350°F (175°C). Add the 2 tablespoons of olive oil and let it heat up until it shimmers, about 1 minute.
2. 2While the oil heats, place the 1.5 lbs of chicken thighs in a bowl. Add the 1 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of cumin powder, and 1/4 teaspoon of coriander powder. Toss the chicken to coat it evenly with the spices.
3. 3Carefully place the seasoned 1.5 lbs of chicken thighs into the hot oil in the pot. Sear the chicken for 3-4 minutes per side, until it is nicely browned all over. Once browned, remove the chicken from the pot and set it aside on a plate.
4. 4Add the 1 medium onion, chopped, and the 3 cloves of garlic, minced, to the pot. Cook, stirring occasionally, for about 5 minutes, until the onion is softened and translucent. Add the 1 14.5 oz can of diced tomatoes and cook for another 2 minutes, stirring them into the onions and garlic.
5. 5Pour in the 2 cups of chicken broth and add the 1 cup of long-grain rice and the 1/4 teaspoon of saffron threads. Stir everything together and bring the liquid to a boil over medium-high heat, which is 400°F (200°C).
6. 6Gently place the seared 1.5 lbs of chicken thighs back into the pot, nestling them into the rice and liquid. Once the liquid returns to a simmer, reduce the heat to low, which is 200°F (95°C). Cover the pot tightly with a lid and let it simmer for 25-30 minutes. The rice should be fully cooked and tender, and the chicken should be cooked through, reaching an internal temperature of 165°F (74°C).
7. 7Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the rice to finish steaming and the flavors to meld. Stir in the 2 tablespoons of fresh cilantro just before serving.

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