Ingredients: |
Ingredients: 2.5 lb. bone-in chicken thighs
Salt
Pepper
Canola oil
3 medium onions, sliced thin
1 tsp. brown sugar
4 garlic cloves, minced
2 tsp. grated fresh ginger
1 tsp. minced fresh thyme or 1/4 tsp. dried
1/2 tsp. ground cardamon
1/2 tsp. ground cumin
1/8 tsp. saffron threads, crumbled
2.5 c. chicken broth
2 c. long grain white rice, rinsed (I use basmati)
1/3 cup raisins
3 T. minced fresh cilantro
1/2 tsp. grated lemon zest plus 4 tsp. juice
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Directions: |
Directions:Adjust oven rack to middle position and heat oven to 350 degrees.
Pat chicken dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Add half of chicken, skin side down, and cook until browned on one side, 6-8 minutes. Transfer to a large plate. Repeat with remaining chicken.
Pour off all but 2 tablespoons fat from pot. Add onions, sugar and 1/2 teaspoon table salt and cook over medium heat, stirring often, until onions are deep golden brown, 25 to 35 minutes.
Move onions to the side and add a tablespoon or so of oil to the middle of the pot. Stir in garlic, ginger, thyme, cardamon, cumin and saffron and cook until fragrant, about 30 seconds.
Stir in broth, scraping up any brown bits. Add chicken browned side up, and any accumulated juices and bring to a simmer. Cover and simmer gently for 20 minutes.
Stir in rice. Cover and transfer pot to oven. Cook, stirring occasionally, until chicken registers 175 degrees, rice is tender, and liquid has been absorbed, 20-30 minutes.
Remove pot from over and transfer chicken to cutting board. Cover pot and set aside. Let chicken cool slightly, then shred into bite-size pieces using two forks, discarding skin and bones.
Gently stir chicken, raisins, cilantro and lemon zest and juice into rice. Season with salt and pepper to tast.
Cover and let stand until chicken is warmed through, about 5 minutes and serve. |
This recipe for Biryani-Style Chicken and Rice in one pot is from