Middle Eastern chicken and rice dinner.

Serves 5

Prep time 10 minutes.

Cook time: 1 hour and 10 minutes for chicken, 30 minutes for Rice.

Chicken ingredients:

• 5 large chicken thighs ( bone in).
• 3 cups water
• 1 teaspoon salt.
• 1 tablespoon olive oil. (for frying chicken after cooked.)

Seasoning mixture for cooked chicken.

• 1/4 teaspoon cumin
• 1/4 teaspoon garlic salt
• 1/4 teaspoon dried dill (optional.)
• 1/3 teaspoon yellow curry powder
• 1/4 teaspoon salt
• 1/8 teaspoon paprika

Rice Ingredients:

• 1 cup long grain Jasmine rice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon turmeric (optional.)
• 1/2 teaspoon cumin
• 3/4 cup yellow raisins
• 1/2 cup cashews
• 2 1/2 cups chicken broth (from cooked chicken thighs.)

1. Cook chicken for an hour in water and salt on med-low heat. Once chicken is cooked through, remove from heat, then strain and reserve 2 1/2 cups of the broth for later.
2. Fry rice in one tablespoon of olive oil, until it is opaque and is starting to brown. Stir in seasonings and raisins, then add reserved chicken broth. Bring to a boil then reduce heat to medium and allow the rice to simmer for 15 minutes uncovered. After 15 minutes, stir in the cashews and cover the rice, then reduce heat to medium-low and allow to cook for another 15 minutes, or until rice is soft and has soaked up all the water.
3. While the rice is cooking, heat another tablespoon of olive oil in a non-stick skillet or wok, then add the chicken and season with 1/2 of the seasoning mixture. Fry for a few minutes until nicely browned, then flip and season with the rest of the seasoning mixture. Fry for a minute or two more, then remove from heat.
4. Fluff cooked rice with a fork, then transfer to a plate or serving platter and spread out to create a flat surface and then top with chicken. Optional: Serve with na-an, veggies, and plain yogurt!