Sweet and Sunny Saffron Chicken and Rice Bake
Ingredients
1/2 cup (125 mL) onion, diced (about one small onion)
2 tbsp (30mL) olive oil
1/2 cup (125 mL) sliced almonds
1 1/2 cups (375 mL) basmati rice (Note: this is quick-cooking rice and the recipe won't have the same results with brown rice)
3 cups (750 mL) chicken broth
8 bone-in, skin-on chicken thighs
1/8 tsp (1 mL) saffron
1/8 cup (35 mL) fresh orange juice (1/2 orange)
1/4 cup (65 mL) honey
1/4 cup (65 mL) almond butter
1 tbsp (30 mL) rice wine vinegar
1 tsp (5 mL) salt
1/2 tsp (2.5 mL) pepper
Directions
Grind saffron threads in a mortar and pestle. In a small bowl, squeeze the juice of half an orange and combine with ground saffron. Set aside for at least 30 minutes to allow the saffron to bloom.
Preheat oven to 425F/208C. Combine honey, almond butter, saffron orange juice, rice wine vinegar, salt, and pepper. Add chicken thighs and set aside.
In a skillet, add oil and diced onion and sauté on medium high heat for about 10 minutes or until the onion starts to brown and soften. Add rice and sliced almonds and continue to sauté for about 3-5 minutes, until the almonds and the rice start to take on a golden colour. Remove from heat and transfer to a casserole dish. Combine with 3 cups of chicken broth and salt. Place the chicken thighs skin-side up on top of rice and pour any extra marinade over top.
Bake for 30 minutes or until the skin is crisp and the internal temperature of the chicken is 165F/75C. Top with pomegranate seeds for a bright crunch. Garnish with chopped parsley.