- Four (4) bone-in, skin-on chicken thighs
- 1 teaspoon plus 1 tablespoon ground cumin
- Olive oil
- 1 1/2 tablespoons butter
- One (1) medium onion, sliced thinly
- One (1) bay leaf
- 1/8 teaspoon turmeric
- 1 1/4 cups basmati rice (unrinsed)
- 1/2 cup raisins
- Three (3) medjool dates, chopped
- 2 1/4 cups water (or chicken stock)
- Rub the chicken thighs with a teaspoon of cumin and teaspoon of salt. Let sit for an hour on the counter or in the refrigerator if longer (as long as overnight).
- Preheat a deep skillet on med-high.
- Coat the bottom of the skillet with olive oil and place the chicken skin side down.
- Brown each side for about four (4) minutes each or until browned.
- Turn off heat, remove the chicken to a plate and pour out the fat. (Reserve the fat for some other use or discard).
- Heat the skillet to medium, add the butter, onions, the remaining tablespoon of cumin, and bayleaf.
- Cook until the onions are very soft and brown, about twenty (20) minutes. Stir often.
- Raise the heat to high and add the rice to toast for a minute.
- Add the dates and raisons and continue to cook for another minute.
- Now, add the water and bring to a boil.
- Taste the liquid. It should taste like salty soup. Add more salt if needed to achieve this.
- Cover the skillet and turn the heat to low and cook for forty (40) minutes.
- After forty (40) minutes, turn off the heat and let sit another ten (10) minutes before uncovering.
- Remove the lid and fluff rice with a fork.
Serve the chicken and rice immediately with the herbs and yogurt.
- 1 cup yogurt (or sour cream)
- 1 cup finely chopped herbs (such as parley, cilantro, tarragon, mint, basil, green onion, etc.)
- 1/2 clove garlic, minced
- Approximately 1 teaspoon fresh lemon juice
- Pinch of salt