Here Comes The Yum
Turmeric Ginger Spice
- 2 tbsp extra-virgin olive oil
- 4 bone in, skinless chicken thighs
- 1½ tsp Saffron and Winding Road Saffron Sea Salt (separated)
- 1 pinch saffron threads
- 3 tbsp ghee or unsalted butter
- 3 large shallots, thinly sliced (about 1 cup)
- 2 tbsp minced fresh ginger
- 2 tbsp minced garlic
- 2 tbsp Here Comes the Yum Turmeric Ginger Spice
- 1½ cups basmati rice
- ¼ cup golden raisins
- 2 cups low-sodium chicken broth or vegetable broth
- 2 medium carrots, peeled and very thinly sliced into rounds
- ¼ cup chopped fresh mint
In a small container soak the saffron threads in 2 tbsp hot water. Set aside.
Season the chicken thighs with the Here Comes the Yum Turmeric Ginger Spice and ½ tsp of the Saffron Sea Salt.
In a high skillet or dutch oven, heat the olive oil over medium high heat and sear the chicken for 2-3 minutes per side. This will render a nice color on the surface. Remove from the pan and set aside.
Add the ghee or butter, whichever you are using to the hot pan. Add the shallots and saute until translucent (2 mins) then add the garlic and ginger. And sauté for an additional 2 mins.
Add the rice to the pan and coat with the seasonings. Add golden raisins, saffron with the yellow water and the remaining Saffron Sea Salt. Stir well to incorporate.
Add the stock and then nestle the sauteed chicken in the rice mixture. Bring to a boil, reduce the heat, cover and cook for 25 mins. Uncover and sprinkle the carrots all over and allow to steam for 5-8 mins. until soft.
*If you used a different type of rice, cooking time may vary. Taste the rice to make sure it is cooked. If not, let it steam longer on low heat.
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