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Gulf-Style Saffron Chicken and Rice

Gulf-style saffron chicken and rice simmered with warm spices, tomato, and sweet golden raisins, topped with almonds.

Ingredients

  • 1 lb boneless skinless chicken breast, cut into chunks
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1 pinch saffron threads, steeped in 2 tbsp warm water
  • 1 cup diced tomato
  • 1 cup basmati rice, rinsed
  • 2 cups low-sodium chicken broth
  • 1/4 cup raisins
  • 2 tbsp slivered almonds, toasted
  • 1/4 tsp salt
  • fresh cilantro to garnish

Instructions

  1. Heat olive oil in a large pot; sauté onion until translucent, 5 minutes. Add garlic, ginger, and all spices; cook 1 minute until fragrant.
  2. Add chicken and cook until lightly browned on all sides, about 5 minutes.
  3. Stir in tomato, saffron water, and salt; cook 3 minutes.
  4. Add rice and broth; bring to a boil, then reduce heat, cover, and simmer 18-20 minutes until rice is tender and liquid is absorbed.
  5. Stir in raisins during the last 5 minutes of cooking.
  6. Fluff gently, top with toasted almonds and cilantro, and serve.