Serves 4-6
Ingredients:
Pinch saffron threads
4 skinless boneless chicken thighs, cut into pieces
1 onion, diced
2 garlic gloves, peeled and crushed
2 1/2 cups chicken broth
1 15 oz. can chickpeas (garbonzo beans)
2 TBSP vegetable oil
salt & pepper
2 tsp ground coriander
1 tsp ground cumin
1 red bell pepper, seeded and chopped
1 1/4 cups long grain rice
2 bay leaves
1/3 cup golden raisins
1/2 cup slivered almonds (I used pine nuts)
3 TBSP chopped parsley (I used cilantro)
Directions:
Place saffron threads into a small bowl, add 2 TBSP boiling water, and set aside for at least 10 minutes.
Meanwhile, heat 1 TBSP oil in a large saucepan over medium heat. Season chicken with salt and pepper and sprinkle with the coriander and cumin. Cook the chicken, stirring often, for about 3 minutes. Transfer to a plate. Add the remaining oil to the saucepan. Add the onion, red pepper and garlic and cook, stirring often, about 5 minutes, until softened.
Stir in the rice. Return the chicken to the saucepan and stir in the stock, along with the saffron and its liquid, 1/2 tsp salt, and the bay leaves. Bring to a boil over high heat. Reduce to low and cover. Simmer for 15 minutes. Rinse and drain chickpeas, then stir in along with the raisins and cook about 5 minutes, or until rice is tender. Remove from heat and let stand, covered, for 5 minutes. Transfer to serving platter and sprinkle with nuts and herbs.
