Name: Chicken and Rice with Ginger and Cumin
Ingredients: 3 tbsp. extra-virgin olive oil; 2 pounds boneless, skinless chicken thighs, each thigh cut into 2 equal pieces; Kosher salt and black pepper, to taste; 3 tbsp. unsalted butter; 2 large shallots, thinly sliced; 2 tbsp. fresh ginger, minced; 1 tbsp. brown mustard seeds; 1 ½ tsp. cumin seeds; ¼ tsp. ground green cardamom; 2 cups basmati rice; ¼ cup golden raisins; 3 cups low-sodium chicken broth or vegetable broth; 2 medium carrots, peeled and very thinly sliced into rounds (about 1 cup); ¼ cup fresh cilantro, chopped; Hot sauce and yogurt, for serving, optional

Chicken and Rice with Ginger and Cumin

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Ingredients

3 tbsp. extra-virgin olive oil
2 pounds boneless, skinless chicken thighs, each thigh cut into 2 equal pieces
Kosher salt and black pepper, to taste
3 tbsp. unsalted butter
2 large shallots, thinly sliced
2 tbsp. fresh ginger, minced
1 tbsp. brown mustard seeds
1 ½ tsp. cumin seeds
¼ tsp. ground green cardamom
2 cups basmati rice
¼ cup golden raisins
3 cups low-sodium chicken broth or vegetable broth
2 medium carrots, peeled and very thinly sliced into rounds (about 1 cup)
¼ cup fresh cilantro, chopped
Hot sauce and yogurt, for serving, optional

Instructions

In a large Dutch oven or heavy pot, over medium heat, heat 2 tablespoons oil.
Add half the chicken, season with salt and pepper, and cook, turning halfway, until browned, 4 to 6 minutes.
Transfer chicken to a plate.
Repeat with remaining chicken.
Add butter, shallots and remaining oil and cook, stirring, until butter is melted and shallots are softened, about 2 minutes.
Add the ginger, garlic, mustard seeds, cumin seeds and cardamom, and stir until very fragrant, approximately 2 minutes.
Add rice and raisins, season well with salt and pepper and stir to coat, 30 seconds.
Add broth, scraping bottom of pot to remove any browned bits.
Nestle chicken with any accumulated juices into the mixture and bring to a boil over high heat.
Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 15 minutes.
Sprinkle with carrots, then cover and turn off heat.
Let carrots steam for 5 minutes.
Add cilantro and fluff rice with a fork.
Divide among bowls and serve with hot sauce and yogurt, if desired.

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