Somali Spiced Chicken and Rice

Tender browned chicken and fragrant basmati rice are layered with caramelized onion, cumin, cardamom, cinnamon, and sweet raisins for a comforting one-pan-inspired Somali-style dinner.

Prep: 15 min · Cook: 40 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 pounds chicken thighs, boneless, skinless
• 1.5 cups basmati rice
• 1 medium yellow onion
• 0.5 cup raisins
• 3 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon ground cardamom
• 0.5 teaspoon ground cinnamon
• 1.5 teaspoons kosher salt
• 0.5 teaspoon black pepper
• 2.25 cups chicken broth

Cooking instructions

1. Rinse the basmati rice under cold water until the water runs mostly clear. Drain well. Finely chop the onion. Pat the chicken dry and cut it into 1 1/2-inch pieces. (about 10 min)
2. In a large deep skillet or Dutch oven, heat 1 tablespoon of the oil over medium-high heat. Toss the chicken with 1 teaspoon cumin, 1/2 teaspoon cardamom, 1/4 teaspoon cinnamon, 1/2 teaspoon salt, and the pepper. Brown the chicken in a single layer, turning once, for 5 to 7 minutes. Transfer it to a plate; it does not need to be fully cooked yet. (about 7 min) — Medium-high heat
3. Reduce the heat to medium and add the remaining 2 tablespoons oil. Cook the onion with the remaining cumin, cardamom, cinnamon, and salt, stirring, until softened and lightly golden, about 5 minutes. (about 5 min) — Medium heat
4. Stir in the drained rice and cook for 1 minute to coat the grains. Add the broth and raisins, then return the chicken and any accumulated juices to the skillet. Bring to a boil. (about 4 min) — High heat
5. Cover, reduce the heat to low, and simmer until the rice is tender, the liquid is absorbed, and the chicken reaches 165°F in the thickest pieces, 18 to 20 minutes. Remove from the heat and let stand covered for 5 minutes. (about 25 min) — Low heat
6. Fluff the rice with a fork, gently mix the chicken through it, and serve hot. (about 2 min)