Eid Chicken Pilaf (Turkish Rice Cooked in Stock with Browned Thighs)

• 300 g Basmati rice
• 8 Chicken thighs, bone-in, skin-on
• 2 tbsp Sunflower oil
• 1 large Yellow onion
• 2 tsp Ground cumin
• 2 tsp Sweet paprika
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 750 ml Chicken stock, hot
• 50 g Butter

1. Rinse the rice in cold water until the water runs mostly clear, then drain well. Pat the chicken thighs dry and season all over with 1 tsp of the fine sea salt and half the black pepper.
2. Heat the sunflower oil in a Dutch oven over medium-high heat. Brown the chicken thighs skin-side down until deeply golden, then turn and brown the other side; do this in batches if needed so the pan is not crowded. Transfer the chicken to a plate.
3. Reduce the heat to medium and add the onion to the same pot. Cook, stirring, until softened and lightly golden. Stir in the ground cumin and sweet paprika and cook for 30 seconds until fragrant.
4. Add the drained rice and stir for 1 minute so the grains are well coated in the spiced oil. Pour in the hot chicken stock and scrape the bottom of the pot to release any browned bits. Stir in the remaining fine sea salt and remaining black pepper.
5. Nestle the chicken thighs back into the pot, skin-side up, along with any resting juices. Bring to a gentle simmer, then cover and cook on low heat for 18 to 20 minutes, until the rice is tender and the chicken is cooked through. If the rice is tender but there is still liquid, cook uncovered for 2 to 3 minutes to evaporate it.
6. Turn off the heat and dot the butter over the rice. Cover again and leave to rest for 10 minutes so the butter melts and the rice finishes steaming. Fluff the rice gently with a spoon and serve with the chicken on top.

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