Description
Enjoy a comforting and flavorful meal with these oven-baked chicken thighs paired with aromatic saffron rice. This one-pan dish is easy to make and perfect for a weeknight dinner or special occasion.
Ingredients
- 1.2 kg (2.6 lb) chicken thighs, bone-in skin-on
- 300 g (1½ cup) basmati rice
- 600 ml (2½ cup) low-sodium chicken broth
- 4 saffron threads, crushed
- 2 tbsp (30 ml) olive oil
- 30 g (2 tbsp) butter
- 150 g onion, diced
- 3 cloves garlic, minced
- 80 g carrot, diced
- 100 g frozen peas, thawed
- ½ tsp (2 g) turmeric powder
- ½ tsp (2 g) smoked paprika
- 1 tsp lemon zest
- 2 tbsp (8 g) almond slivers, toasted
- 2 tbsp (6 g) cilantro, chopped
Instructions
- Prepare Chicken: Pat chicken dry and rub with oil, paprika, cumin, and seasoning.
- Sear Chicken: Sear chicken skin-side down in a skillet until golden and crispy, then flip and sear briefly.
- Sauté Aromatics: Sauté onion, carrot, and garlic until softened.
- Bloom Spices: Stir in turmeric and paprika, cook briefly.
- Toast Rice: Add rice and toast for 1-2 minutes.
- Simmer with Broth: Add saffron broth and simmer.
- Combine and Bake: Nestle chicken on top of rice, cover, and bake for 30 minutes.
- Crisp Skin: Remove cover and bake for 10-12 minutes until chicken is cooked through.
- Rest and Serve: Let rest for 5 minutes before serving.
Notes
Patting the chicken dry and not overcrowding the pan are key to crispy skin. Rinsing the rice removes excess starch for a fluffier texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 150 mg