Name: Saffron and Orange Pilau of Chicken with Cashew Nuts
Total time: 42 min
Yield: 2 servings
Cuisine: Tanzanian
Ingredients: 2 chicken thighs; 1 cup basmati rice; 1 cup cashew nuts; 1 onion, sliced; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp turmeric; 1 cup chicken broth; 1/2 cup coconut milk; 2 tbsp ghee; salt to taste; 1/2 tsp saffron threads; 1 tbsp orange juice

Method

Heat ghee in a pot over medium heat.
Add onions and sauté until golden brown.
Stir in garlic, cumin, and turmeric, cooking for 1 minute.
Add chicken and cook until browned on all sides.
Stir in rice, broth, coconut milk, and cashews. Bring to a boil.
Insert_before 5: Soak saffron in orange juice and stir into the rice mixture.
Reduce heat, cover, and simmer for 15-20 minutes until rice is tender.
Check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer before serving.