Chicken Muhammar with Saffron Rice

Chicken muhammar

• 1 large Yellow onion
• 4 cloves Garlic
• 2 tbsp Olive oil
• 8 pieces Chicken thighs, bone-in, skin-on
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tsp Ground cumin
• 1 tsp Ground cinnamon
• 400 g Canned tomatoes
• 3 tbsp Pomegranate molasses

Saffron rice and almonds

• 300 g Basmati rice
• 1 pinch Dried saffron threads
• 60 g Almonds

1. Put the kettle on. Peel and finely slice the onion, then peel and crush the garlic. Pat the chicken dry and season all over with the salt and pepper.
2. Heat the olive oil in a dutch oven over medium-high heat. Brown the chicken, skin-side down first, for 4 to 5 minutes per side until deeply golden, then transfer to a plate.
3. Lower the heat to medium and add the onion to the pot. Cook for 8 to 10 minutes, stirring, until softened and lightly golden. Stir in the garlic, cumin and cinnamon and cook for 1 minute until fragrant.
4. Tip in the tomatoes and stir, scraping up any browned bits. Stir in the pomegranate molasses, then return the chicken to the pot along with any resting juices. Bring to a gentle simmer, cover, and cook for 35 to 40 minutes until the chicken is tender and cooked through.
5. Meanwhile, rinse the basmati rice in several changes of cold water until the water runs mostly clear. Put the rice in a saucepan with 600 ml just-boiled water and bring to the boil, then cover and cook on the lowest heat for 10 minutes. Turn off the heat and leave, covered, for 10 minutes to steam.
6. Crush the saffron threads in a small bowl, then stir in 2 tbsp hot water from the kettle and leave for 5 minutes. Fluff the rice with a fork and drizzle over the saffron water, folding gently to marble it through.
7. Toast the almonds in a dry frying pan over medium heat for 3 to 5 minutes, shaking often, until lightly golden and fragrant. Uncover the chicken and simmer for 5 to 10 minutes until the sauce is glossy and lightly thickened, turning the chicken to coat.
8. Spoon the saffron rice onto plates and top with the chicken and plenty of sauce. Scatter over the toasted almonds and serve straight away.

Made this recipe? Rate it — a comment is optional.