Saffron Chicken & Brothy Rice

• Chicken thigh(700 g)
• Basmati Rice(260 g)
• Onion(1)
• Garlic(4 cloves)
• Chicken Broth(900 ml)
• Olive oil(2 tbsp)
• Butter(25 g)
• Saffron(½ tsp)
• Turmeric(½ tsp)
• Cumin(1 tsp)
• Cinnamon(¼ tsp)
• Lemon(1)
• Flat Leaf Parsley(15 g)
• Salt(1¼ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Cut {Chicken thigh} into irregular bite-size pieces. Finely chop {Onion}, mince {Garlic}, chop {Fresh parsley}, and zest then juice {Lemon}.

   ~10 min

2. 2

   Heat {Olive oil} and {Butter} in a large deep skillet or pot over medium heat. Add {Chicken thigh}, {Salt}, and {Black pepper}, then cook until the chicken loses its raw look and picks up a little color. Stir in {Onion} and {Garlic} and cook until softened.

   ~8 min

3. 3

   Add {Saffron}, {Turmeric}, and {Cumin} with {Cinnamon}. Stir for 30 seconds, then add {Basmati Rice} and coat the grains well in the spiced fat.

   ~2 min

4. 4

   Pour in {Chicken Broth} and add half the juice from {Lemon}. Bring to a boil, then reduce to a gentle simmer. Cover and cook until the rice is tender and the broth has reduced to a spoonable, brothy consistency.

   ~18 min

5. 5

   Turn off the heat and rest for 2 minutes. Fluff gently, stir in the {Fresh parsley}, {Lemon} zest, and the remaining juice from {Lemon}. Serve in shallow bowls.

   ~2 min

6. 6

   Spoon the rice and chicken into bowls, making sure each serving gets plenty of golden broth and scattered herbs on top.

   ~0 min