Yemeni Chicken Mandi with Tomato Salsa

Ingredients

• 1 1/2 pounds bone-in chicken thighs and drumsticks
• 1 1/2 teaspoons kosher salt, divided
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground turmeric
• 2 cups basmati rice, rinsed
• 3 cups low-sodium chicken broth
• 1/4 cup raisins
• 1/4 cup toasted slivered almonds
• 2 tomatoes, diced
• 1 small jalapeño, finely diced
• 2 tablespoons chopped cilantro
• 1 tablespoon lime juice

Steps

1. Heat the oven to 425°F (220°C). Season chicken with 1 teaspoon salt and rub with 1 tablespoon oil; roast for 35 to 40 minutes until it reaches 165°F (74°C).
2. Meanwhile, heat remaining oil in a pot. Cook onion for 7 minutes, then add garlic and spices for 30 seconds.
3. Add rice, broth, raisins, and remaining salt. Bring to a boil, cover, and cook over low heat for 15 minutes; rest 10 minutes.
4. Mix tomatoes, jalapeño, cilantro, lime juice, and a pinch of salt to make the salsa.
5. Fluff rice with a fork and fold in half the almonds.
6. Arrange rice and chicken on a platter, top with remaining almonds, and serve with tomato salsa.

Allergen note: Contains tree nuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.