Chicken and Rice with Toasted Almonds

Recipe details

Yield

4 people

Prep time

25 minutes

Cook time

50 minutes

Total time

55 minutes

Ingredients

• 8 pieces (about 2½ lb) bone-in, skin-on chicken thighs, patted dry
• 1½ tsp salt (plus more to taste)
• ¾ tsp black pepper, freshly ground
• 3 tbsp olive oil (divided)
• 1 large yellow onion, thinly sliced
• 5 cloves garlic, minced
• 1½ tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• ½ tsp ground turmeric
• 4 whole cardamom pods, lightly crushed
• 1 bay leaf
• 2¾ cups chicken stock (low-sodium preferred)
• 1½ cups basmati rice, rinsed until water runs clear
• ⅔ cup sliced almonds
• ¼ cup fresh cilantro, chopped
• ¼ cup fresh parsley, chopped

Instructions

1. Pat 8 chicken thighs dry with paper towels. Season both sides generously with 1½ tsp salt and ¾ tsp black pepper.
2. Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When the oil shimmers, add the chicken thighs skin-side down in a single layer (work in batches if needed). Sear without moving for 5 minutes, until the skin is deeply golden and releases easily from the pot. Flip and sear the other side for 3 minutes. Transfer the chicken to a plate.
3. While the second side of the chicken sears for 3 minutes, thinly slice 1 large yellow onion.
4. Reduce the heat to medium. Add the sliced onion to the pot with the remaining 1 tbsp olive oil. Stir occasionally, scraping up the browned bits from the bottom. Cook for 8 minutes, until the onions are soft and starting to caramelize at the edges.
5. While the onions cook for 8 minutes, mince 5 cloves garlic and lightly crush 4 cardamom pods by pressing them with the flat of your knife.
6. Add the 5 cloves garlic, minced to the onions. Stir for 1 minute, until fragrant.
7. Add 1½ tsp ground cumin, 1 tsp ground coriander, ½ tsp ground cinnamon, ½ tsp ground turmeric, the 4 crushed cardamom pods, and 1 bay leaf to the pot. Stir constantly for 30 seconds, until the spices bloom and smell toasty.
8. Pour in 2¾ cups chicken stock. Stir to combine, scraping any stuck bits from the bottom. Nestle the seared chicken thighs into the liquid skin-side up. Bring to a simmer, then reduce the heat to low, cover, and cook for 20 minutes.
9. While the chicken simmers for 20 minutes, rinse 1½ cups basmati rice in a fine-mesh strainer under cold water, swishing gently, until the water runs clear. Drain well.
10. After 20 minutes, carefully remove the chicken thighs to the plate again. Stir the rinsed basmati rice into the pot, spreading it evenly. Nestle the chicken thighs on top of the rice, skin-side up. Cover and cook over low heat for 20 minutes, until the rice is tender and has absorbed the liquid and the chicken reaches an internal temperature of 175°F (80°C).
11. While the rice and chicken cook together for 20 minutes, toast ⅔ cup sliced almonds in a dry medium skillet over medium heat, stirring frequently, for 4 minutes, until golden and fragrant. Transfer to a small bowl and set aside.
12. While the almonds toast, chop ¼ cup fresh cilantro and ¼ cup fresh parsley.
13. Remove the pot from the heat and let it rest, covered, for 5 minutes. This allows the rice to steam and the flavors to settle.
14. Fluff the rice gently with a fork, being careful not to break up the grains too much. Fish out and discard the cardamom pods and bay leaf if you can spot them (warn your guests they might still be hiding). Scatter the toasted sliced almonds, chopped cilantro, and chopped parsley over the top. Taste and add more salt if needed.