Cooking Instructions for Ottolenghi Chicken Rice Recipe

Rinse basmati rice under cold water several times carefully. Continue washing until the water becomes mostly clear. This step helps the rice cook fluffy and separate later.

Place chicken thighs into a mixing bowl. Add salt, black pepper, turmeric, cumin, and cinnamon. Rub the spices evenly over the chicken pieces for deeper flavor.

Heat olive oil inside a large cooking pot. Add chicken thighs carefully and cook until golden brown. Turn the chicken gently for even color on all sides.

Remove the chicken temporarily from the pot. Add sliced onions and cook slowly until soft and golden. Stir often so the onions do not burn quickly.

Mix minced garlic into the onions carefully. Cook for one minute until fragrant. Add a small pinch of extra cumin and cinnamon for stronger aroma.

Place washed rice into the pot with onions. Stir gently for two minutes. This step helps the rice absorb flavor before adding the cooking liquid.

Slowly add chicken stock into the rice mixture carefully. Stir gently to combine ingredients evenly. Bring everything to a soft simmer over medium heat immediately.

Place browned chicken thighs back into the pot carefully. Arrange them evenly over the rice mixture. Cover the pot tightly with a secure lid completely.

Lower the heat and cook gently for about 25 minutes. The rice should become soft and fluffy. The chicken should cook fully and stay juicy inside.

Sprinkle raisins, parsley, and cilantro over the cooked rice carefully. Add toasted almonds for crunch and texture. Squeeze fresh lemon juice before serving immediately.