Ingredients
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4 bone-in chicken thighs
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1 yellow onion, finely chopped
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3 cloves garlic, peeled and minced
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1 cinnamon stick
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1/2 tsp ground turmeric
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1/2 tsp ground cumin
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1/4 tsp ground cardamom
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1/8 tsp ground cloves
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2 plum tomatoes, finely chopped
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1 1/2 cups dry basmati rice
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1 3/4 cups water
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3 tbsp chopped fresh cilantro
Steps
1
Pat the chicken dry with paper towels and season all over with salt and pepper. Heat a large skillet over medium heat. Sear the chicken, skin-side-down, for 5-6 min. until deep golden-brown. Flip chicken over and continue to cook for 3 min.,until golden-brown. Transfer to a plate and set aside.
2
Increase heat to medium. Add onions to chicken fat in the pan. Cook for 2-3 min., stirring occasionally, until tender. Stir in the garlic, cinnamon, turmeric (if using), cumin, cardamom, and clove, and cook for 1 min. until spices are fragrant. Add tomatoes, and cook for 2 min., stirring occasionally, until tender.
3
Stir in the rice and water. Season with additional salt and pepper. Place the seared chicken, skin-side-up, on top of the rice mixture. Cover with lid and simmer over medium-low heat for 15 min., until rice is tender, liquid if fully absorbed, and chicken reaches an internal temperature of 165°F. Garnish with the cilantro, if using, and serve.
Tips
For a traditional garnish, top with sauteed raisins. Simply heat 2 tsp of olive oil in a skillet over low heat, add ½ cup raisins, and cook for 1-2 min., until plumped and softened.
