Chicken, Rice and Raisins

Warming spices give this one pot chicken and rice dish layers of flavour with sweet spots of raisins. Use dried cranberries if you aren't a fan of raisins. (I know you raisin haters are out there!)

Ingredients:

 2 boneless, skinless chicken thighs (about 1/2 lb)

2 tbsps butter

1 cup rice

2 tsps minced garlic

1/2 onion, finely sliced

1 carrot, shredded

1/4 tsp saffron

1/4 tsp cumin

1/4 tsp cinnamon

1/4 tsp allspice

pinch of nutmeg

salt and pepper to taste

 1 tbsp tomato paste

2 cups chicken broth

2 tbsps raisins

squeeze of lemon

2 tsps dried parsley

 

Rinse the rice in a colander with cold water until it runs clear. Set aside.

Cut each chicken thigh into 4 pieces and add some salt and pepper.  Melt the butter in a Dutch oven and on medium heat brown the chicken for 3-4 minutes. Add the onion and garlic and cook 2-3 minutes or until the onion is translucent and the chicken is cooked through.  Remove the chicken to a plate.

Add the tomato paste, carrot, spices, chicken broth and rice and bring to a boil. Then place the chicken on top, cover and bake in a 350°F oven for 35 minutes.

Remove the chicken, fluff the rice and add the raisins and parsley. Return the chicken to the pan once again and back into the oven uncovered for 5-10 minutes. Give it a little squeeze of lemon right before serving.

Serves 2

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