Name: Cinnamon and Clove Kashgar Chicken and Rice Pilaf with Saffron and Raisins
Total time: 42 min
Yield: 4 servings
Cuisine: Xinjiang Chinese
Ingredients: 400g chicken thighs; 2 cups basmati rice; 1 cup water; 1/2 cup chicken broth; 1/2 tsp saffron threads; 1/4 cup raisins; 1 onion, sliced; 1 tbsp butter; 1 tsp cumin seeds; 1/2 tsp ground cinnamon; 1/4 tsp ground clove

Cinnamon and Clove Kashgar Chicken and Rice Pilaf with Saffron and Raisins

A warm and aromatic twist with cinnamon and clove for extra depth.

42 minutes4 servings

Method

Cook chicken with ground cinnamon and clove before adding onions, cumin, and saffron. 1: Stir in spices after adding onions, cumin, and saffron.
Cook chicken in a pot until browned. Add onions, cumin, and saffron. Stir well.
Add rice, water, broth, and raisins. Stir to combine.
Bring to a boil, then reduce heat and simmer for 15-20 minutes.
Let rest for 5 minutes before fluffing and serving.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

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