Saffron Chicken with White Rice

Marinating the Chicken 1. In a bowl, combine saffron, yogurt, lemon juice, garlic, cumin, coriander, paprika, salt, and pepper. Stir well to create a marinade.

2.Add the chicken thighs to the bowl and coat them evenly with the marinade. Cover and refrigerate for at least 1 hour or overnight for the flavors to infuse.

Cooking the Rice 1. Rinse the rice under cold water until the water runs clear to remove excess starch.

4.2. In a saucepan, combine the rice, water, salt, and butter. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer for 18-20 minutes or until the rice is cooked and fluffy. Fluff with a fork.

Preparing the Saffron Chicken 1. Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken thighs and cook for 5-6 minutes per side or until cooked through and golden brown. Remove from the skillet and set aside.

6.2. In the same skillet, add chopped onions and cook until translucent. Return the cooked chicken to the skillet, sprinkle with slivered almonds, and cook for another 2-3 minutes.

7.3. Serve the saffron-infused chicken over the fluffy white rice. Garnish with chopped parsley and serve with lemon wedges for added freshness.