# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs
02 - 1 teaspoon salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
→ Aromatics
05 - 1 large yellow onion, finely chopped
06 - 3 garlic cloves, minced
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - ½ teaspoon ground turmeric
→ Rice and Saffron
10 - 1½ cups basmati rice, rinsed and drained
11 - 2¼ cups gluten-free chicken broth
12 - ¼ teaspoon saffron threads
13 - 2 tablespoons hot water
→ Garnishes (optional)
14 - ¼ cup slivered almonds, toasted
15 - ¼ cup golden raisins
16 - 2 tablespoons fresh parsley or cilantro, chopped
17 - Lemon wedges, for serving
# How To Make It:
01 - Place saffron threads in a small bowl and steep in 2 tablespoons hot water; set aside.
02 - Season the chicken thighs evenly with salt and freshly ground black pepper.
03 - Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add chicken thighs and sear 2 to 3 minutes per side until lightly browned. Remove and set aside.
04 - In the same pot, cook the chopped onion for 4 to 5 minutes until softened. Stir in minced garlic, ground cumin, coriander, and turmeric; cook for 1 minute until fragrant.
05 - Add rinsed basmati rice and stir well, coating the grains with the spice mixture and oil.
06 - Pour in chicken broth and saffron water, including the threads. Nestle the seared chicken thighs into the rice mixture.
07 - Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer for 20 minutes until the rice is tender and liquid absorbed.
08 - Remove from heat and let rest, covered, for 5 minutes. Fluff rice with a fork before serving.
09 - Optionally, garnish with toasted almonds, golden raisins, fresh herbs, and lemon wedges. Serve warm.
