Saffron Orange Bloom Yemeni Spiced Chicken with Cumin and Onions

Method

1. Heat olive oil in a large skillet over medium heat.
2. Add onions and garlic, sauté until softened, about 3 minutes.
3. Soak saffron threads in warm broth during preparation, and add orange zest during preparation before cooking.
4. Add chicken and cumin, cook until chicken is browned, about 5 minutes.
5. Stir in salt and pepper, cook until chicken is fully cooked, about 3 minutes.
6. In a separate pot, bring chicken broth to a boil, add rice, reduce heat, and simmer for 15 minutes.
7. Garnish with chopped parsley before serving.
8. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.