Tunisian Chicken and Rice with Saffron

Ingredients

• 1.5 lbs Chicken thighs
• 2 tablespoons Olive oil
• 1 medium Onion
• 4 cloves Garlic
• 1 teaspoon Ginger
• 1 teaspoon Turmeric
• 1 teaspoon Cumin
• 0.5 teaspoon Cinnamon
• 0.25 teaspoon Saffron threads
• 2 cups Chicken broth
• 1 cup Long-grain rice
• 2 tablespoons Chopped cilantro
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat. Add the 2 tablespoons of olive oil and let it warm up for about 1 minute.
2. 2While the oil heats, pat the 1.5 lbs of chicken thighs dry with paper towels. Season them evenly on all sides with the 1 teaspoon of salt and the 0.5 teaspoon of black pepper.
3. 3Carefully place the seasoned chicken thighs into the hot oil in the pot. Sear the chicken for 3-4 minutes per side, until it is a deep golden brown. Once browned, remove the chicken from the pot and set it aside on a plate.
4. 4Add the 1 medium onion, cut into small pieces, and the 4 cloves of garlic, minced, to the same pot. Cook, stirring often, for about 5 minutes, until the onion looks soft and see-through.
5. 5Stir in the 1 teaspoon of ginger, 1 teaspoon of turmeric, 1 teaspoon of cumin, 0.5 teaspoon of cinnamon, and 0.25 teaspoon of saffron threads. Cook for 1 minute, stirring constantly, until you can smell the spices strongly.
6. 6Pour in the 2 cups of chicken broth and use a spoon to scrape up any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer.
7. 7Add the 1 cup of long-grain rice to the pot and stir it into the broth. Place the seared chicken thighs back into the pot, nestling them into the rice and broth.
8. 8Cover the pot tightly with a lid and reduce the heat to low. Let it simmer for 20-25 minutes, or until the 1 cup of rice has absorbed all the liquid and is tender, and the chicken is cooked through. The chicken's internal temperature should reach 165°F (74°C).
9. 9Remove the pot from the heat and let it sit, covered, for 5 minutes. This allows the rice to finish steaming and the flavors to meld. Stir in the 2 tablespoons of chopped cilantro just before serving.

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