Tunisian Gluten-Free Chicken and Rice

Ingredients

• 1.5 lb Chicken thighs
• 2 tablespoons Olive oil
• 1 medium Onion
• 4 cloves Garlic
• 1 teaspoon Ginger
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 1-2 teaspoons Harissa paste
• 2 cups Chicken broth
• 1.5 cups Long-grain rice
• 0.25 cup Raisins
• 0.25 cup Almonds
• 0.25 cup Cilantro

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium-high heat. Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully add the 1.5 lb of chicken thighs. Sear the chicken for 3-4 minutes per side, until nicely browned. Remove the chicken from the pot and set it aside on a plate.
2. 2Add the 1 medium onion, chopped, and the 4 cloves of garlic, minced, to the same pot. Cook, stirring frequently, for 5 minutes, or until the onion is softened and translucent. The heat should be medium.
3. 3Stir in the 1 teaspoon of ginger, 1 teaspoon of turmeric powder, 1 teaspoon of cumin, 1 teaspoon of coriander, and 1-2 teaspoons of harissa paste. Cook for 1 minute, stirring constantly, until the spices are fragrant.
4. 4Pour in the 2 cups of chicken broth and add the 1.5 cups of long-grain rice. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil.
5. 5Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 20 minutes. Do not lift the lid during this time. After 20 minutes, check the rice; it should be tender and most of the liquid absorbed.
6. 6Return the seared 1.5 lb of chicken thighs to the pot, nestling them into the rice. Cover the pot again and continue to cook for another 10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
7. 7Gently stir in the 0.25 cup of raisins and the 0.25 cup of almonds. Let the dish sit, covered, off the heat for 5 minutes to allow the flavors to meld. Before serving, stir in the 0.25 cup of fresh cilantro.

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