Chicken and Rice with Pistachios and Saffron

Marinade 

• 4-6 chicken thighs, bone in skin off
• 1/4 tsp turmeric 
• 1/2 tsp ground coriander 
• 1/2 tsp ground cumin 
• 1 large clove garlic, grated 
• 3 tbs olive oil 
• Salt and pepper 

Directions: Place the chicken, turmeric, coriander, cumin, garlic and 1 tbs of olive oil in a bowl, mix and cover. Can marinate for a couple hours, overnight or use immediately. 

For the rice

• 2 medium yellow onions 
• 2 tbs butter 
• Pinch of saffron 
• 1 1/2 cups basmati rice, rinsed 
• 1/4 cup currants
• Half orange, zested
• 2 3/4 cups water

Garnish 

• 1/4 cup roasted salted pistachios, chopped
• Fresh mint
• Served with Greek yogurt, seasoned with lemon juice and salt

Directions

1. Marinate the chicken - if marinating in advance, remove from the fridge 30 minutes before to come to room temp before cooking.
2. In a large dutch oven, place in the 2 tbs of olive oil and place the chicken in once it is hot. Season the top of the chicken generously with kosher salt and cracked black pepper. Sear on one side until golden. I wait until the chicken doesn't stick to the bottom. Flip over, season the other side well and sear. Remove the chicken once it is golden.
3. In the same pot, add in 2 tbs of butter and the chopped onion. Season well with salt and then add in the saffron. Sauté until golden. I like to caramelize the onion a little to bring some more sweetness to the rice. Once the onions are golden, add in the rice (I rinsed my rice 3 times until the water runs clear), sprinkle in the currants, orange zest, mix and then place the chicken back on top. Pour in the water and bring to a boil. Once boiling, cover and turn down the heat. Let cook on low for 15-20 minutes. Remove the lid and finish with chopped pistachios, mint and serve with the lemony yogurt.