Yemeni Mandi Chicken and Raisin Rice

Ingredients

• 4 boneless skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cardamom
• 1/2 tsp ground cinnamon
• 1/2 tsp turmeric
• 1 small onion, sliced
• 1 1/2 cups basmati rice, rinsed
• 2 1/2 cups chicken stock
• 1 pinch saffron threads
• 1/4 cup raisins
• 1/4 cup slivered almonds
• 1 lemon, cut into wedges
• 2 tbsp chopped cilantro
• Salt and black pepper

Steps

1. Heat the oven to 220°C / 425°F. Season chicken with oil, cumin, coriander, cardamom, cinnamon, turmeric, salt, and pepper.
2. Arrange chicken on a lined tray and roast for 22 to 25 minutes, until it reaches 74°C / 165°F. Rest for 5 minutes before slicing.
3. Meanwhile, cook onion in a saucepan for 4 minutes. Add rice and stir for 1 minute so the grains are lightly toasted.
4. Pour in stock, saffron, and raisins. Bring to a boil, cover, reduce to low, and cook 12 minutes; rest covered for 8 minutes.
5. Toast almonds in a dry skillet for 2 minutes, watching closely so they do not burn.
6. Fluff rice, top with sliced chicken, almonds, cilantro, and lemon. Spoon any tray juices over the chicken.

Allergen note: Contains tree nuts; check stock and spice blend for allergens.

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