Bukhari Rice with Chicken

Ingredients

– 2 lbs bone-in chicken thighs with golden-brown skin
– 2 cups high-quality basmati rice
– 1 large yellow onion, finely diced
– 4 garlic cloves, freshly minced
– 1 tbsp freshly grated ginger root
– 2 tsp aromatic ground cumin
– 2 tsp warm ground coriander
– 1 tsp sweet paprika
– ½ tsp fragrant ground cardamom
– ¼ tsp fiery cayenne pepper
– 3 cups rich chicken broth
– 2 tbsp golden extra virgin olive oil
– 1 tsp coarse sea salt
– ½ tsp freshly cracked black pepper
– ¼ cup fresh cilantro leaves for garnish

Instructions

1. Rinse 2 cups basmati rice under cold water until water runs clear, then soak for 20 minutes to ensure fluffy grains.
2. Heat 2 tbsp golden extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Pat 2 lbs bone-in chicken thighs completely dry with paper towels to ensure crispy skin.
4. Season chicken generously with 1 tsp coarse sea salt and ½ tsp freshly cracked black pepper on both sides.
5. Place chicken skin-side down in hot oil and cook undisturbed for 6-8 minutes until skin turns golden brown and crispy.
6. Flip chicken and cook for 4 more minutes until lightly browned, then transfer to a plate.
7. Add 1 large finely diced yellow onion to the same pot and cook for 5 minutes until softened and translucent.
8. Stir in 4 freshly minced garlic cloves and 1 tbsp freshly grated ginger root, cooking for 1 minute until fragrant.
9. Add 2 tsp aromatic ground cumin, 2 tsp warm ground coriander, 1 tsp sweet paprika, ½ tsp fragrant ground cardamom, and ¼ tsp fiery cayenne pepper, toasting for 30 seconds to release oils.
10. Drain soaked rice thoroughly and add to the spice mixture, stirring to coat each grain.
11. Pour in 3 cups rich chicken broth, scraping any browned bits from the bottom of the pot.
12. Return chicken thighs to the pot, nestling them into the rice mixture.
13. Bring to a boil, then immediately reduce heat to low, cover tightly, and simmer for 20 minutes.
14. Remove from heat and let stand covered for 10 minutes to allow rice to steam and absorb remaining liquid.
15. Fluff rice gently with a fork to separate grains without breaking them.
16. Garnish with ¼ cup fresh cilantro leaves before serving.