Ingredients
- 4 chicken thighs (or breasts)
- 1 cup long-grain basmati rice
- 1 onion, diced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1/2 cup plain yogurt
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1 teaspoon cinnamon
- 1/4 teaspoon saffron
- 1/2 cup raisins (or dried apricots)
- 2 cups chicken or vegetable broth
- Fresh parsley and cilantro, for garnish
- 2 tablespoons olive oil
Instructions
- Marinate the chicken: In a bowl, combine yogurt, minced garlic, grated ginger, and spices. Toss the chicken until coated, then let it marinate for at least 30 minutes, preferably overnight.
- Sauté the aromatics: In a large skillet, heat olive oil over medium heat. Add diced onions and cook until golden brown. Then, add remaining garlic and ginger, sautéing until fragrant.
- Brown the chicken: Add marinated chicken to the skillet, browning each piece for about 5 minutes on each side.
- Add rice and liquid: Stir in the rice, ensuring it’s coated in the oil and spices. Pour in broth, scraping up any browned bits from the bottom, and add raisins.
- Simmer: Bring to a gentle boil, then cover and reduce heat to low. Cook for approximately 20-25 minutes until rice is tender.
- Finishing touches: Fluff the rice with a fork before serving, garnishing with freshly chopped herbs.
Notes
Allow the chicken to marinate longer for a more profound flavor. Keep an eye on the rice to avoid overcooking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Moroccan
- Diet: Paleo