Arabian Spiced Rice with Roasted Chicken and Cucumber Salad

Ingredients

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 4 chicken thighs, bone-in and skin-on 4 chicken thighs, bone-in and skin-on
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 1/4 cup (60ml) lemon juice 1/4 cup (60ml) lemon juice
• 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Drain well.
2. 2.
   In a small bowl, soak the saffron threads in 2 tablespoons of warm water for 10 minutes.
3. 3.
   In a large pot, bring the chicken broth to a boil. Add the drained rice and soaked saffron, stirring gently. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
4. 4.
   Preheat the oven to 200°C (400°F).
5. 5.
   In a small bowl, mix together the ground cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper. Rub the spice mixture all over the chicken thighs.
6. 6.
   Heat the olive oil in an oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5 minutes, or until the skin is golden brown and crispy. Flip the chicken thighs and transfer the skillet to the preheated oven. Roast for 20-25 minutes, or until the chicken is cooked through.
7. 7.
   In a bowl, combine the sliced cucumber, lemon juice, chopped mint, and chopped parsley. Toss well to coat the cucumber slices with the dressing.
8. 8.
   Serve the saffron-infused rice alongside the roasted chicken thighs and cucumber salad. Enjoy!

Treat your ingredients with care...

• Saffron — To enhance the flavor and color of saffron, soak the threads in warm water before using them in the recipe.
• Chicken thighs — For juicier and more flavorful chicken, leave the skin on while roasting. However, if you prefer a healthier option, you can remove the skin before cooking.

Tips & Tricks

• For an extra burst of flavor, add a pinch of ground cardamom to the rice while cooking.
• If you don't have saffron, you can substitute it with turmeric for a similar yellow color.
• To make the chicken skin extra crispy, pat it dry with a paper towel before seasoning.
• Feel free to add some chopped almonds or pistachios to the cucumber salad for added crunch.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Serving advice

Serve the Arabian Spiced Rice with Roasted Chicken and Cucumber Salad as a complete meal on its own. Garnish with additional fresh herbs, such as cilantro or dill, for an extra touch of freshness.

Presentation advice

Arrange the saffron-infused rice on a large serving platter, placing the roasted chicken thighs on top. Surround the dish with the refreshing cucumber salad, creating a colorful and inviting presentation. Sprinkle some extra saffron threads on the rice for an elegant touch.