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2 T. unsalted butter
2 T. extra-virgin olive oil
1½ lbs. boneless, skinless chicken thighs, cut into 1½- to 2-inch pieces
Kosher salt and cracked black pepper
2 c. red onion, thinly sliced
3 garlic cloves, minced
1 cinnamon stick
1 teaspoon ground cardamom
1 teaspoon ground turmeric
¼ teaspoon ground allspice
1½ cups/about 11 ounces basmati rice, rinsed until the water runs clear
3 cups chicken broth
¼ cup golden raisins
¼ cup roasted salted pistachios, coarsely chopped
¼ cup toasted sliced or slivered almonds
4 T. chopped dill
In a large Dutch oven or heavy-lidded pot, melt 1 tablespoon of the butter in 1 tablespoon of the
oil over medium—season chicken with salt and pepper. Working in two batches, cook chicken,
turning halfway through, until no longer pink, about 3 minutes per batch. Transfer to a plate.
Decrease the heat to low and add 1 tablespoon of butter, oil, and sliced onion to the pot. Season
with salt and pepper and cook, stirring occasionally, until softened, 3 minutes. Add garlic,
cinnamon, cardamom, turmeric, and allspice and stir until well incorporated and fragrant, about 1
minute. Add rice and stir until thoroughly combined.
info@LenoreNolanRyan.com | 954-491-2340Add broth, raisins, and pistachios, season well with salt and pepper, and stir to lift any browned
bits on the bottom of the pot. Arrange chicken (with any accumulated juices) in an even layer on
top and bring to a boil over high.
Cover and decrease the heat to low. Cook, undisturbed, until all the liquid is absorbed, the rice is
tender, and the chicken is cooked for about 15 minutes. Turn off the heat and let stand for 5
minutes.
Discard cinnamon stick. Scatter dill over the chicken and rice, then divide among bowls. Top
each with some of the toasted almonds. Serve warm.
Enjoy!
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