Jordanian Chicken and Rice with Saffron and Coriander

Method

1. Heat olive oil in a pot, sauté onion and garlic until fragrant.
2. Add chicken thighs and cook until browned on all sides.
3. Stir in coriander and saffron, then pour in chicken broth and bring to a boil.
4. Reduce heat, add rice, cover, and simmer for 18-20 minutes.
5. Let rest for 5 minutes before fluffing and serving.
6. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.