Step by step

Method

4 steps

1. 1

   Pat 1½ pounds boneless chicken thighs dry; season with salt and half a spice mix: 1 teaspoon cumin, 1 teaspoon coriander, ½ teaspoon turmeric, ½ teaspoon cinnamon or kabsa/baharat spice, black pepper. Heat 2 tablespoons oil in a wide pot over medium-high; brown chicken 3–4 minutes per side until golden. Set aside.

2. 2

   In the same pot, soften 1 diced onion 4–5 minutes. Add 3 minced garlic cloves, 1 diced tomato or 2 tablespoons tomato paste, and remaining spices 1 minute until the kitchen smells warm and toasty.

3. 3

   Stir in 1½ cups rinsed basmati, then nestle chicken back in. Add 2½ cups chicken stock and optional raisins. Bring to a boil, cover, and simmer on low 18–22 minutes until rice is tender and chicken is cooked through. Rest covered 10 minutes off heat.

4. 4

   Fluff rice, scatter toasted almonds or pine nuts and chopped cilantro. Serve with yogurt. You want aromatic yellow-tinted rice with juicy chicken — not plain white rice with dry chicken on top.