Saffron-Scented Chicken & Rice Court Bowl

Serves 4

Ingredients

• 1 1/2 lb chicken thighs
• 1 1/2 cups basmati or long-grain rice
• 1 onion, sliced
• 3 cups chicken stock
• pinch / 1/2 tsp saffron threads or turmeric
• 2 tbsp butter
• to taste salt

Instructions

1. 1Brown chicken in butter; set aside. Soften onion in the same pan.
2. 2Add rice; toast 1 minute. Bloom saffron in warm stock (or use turmeric).
3. 3Return chicken, add stock, cover, simmer 18–22 minutes until rice is tender.
4. 4Rest 5 minutes; fluff. Golden color was half the spectacle.