1. Crumble saffron threads into a small bowl, add 2 tbsp boiling water and set aside for at least 10 minutes. 2. Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Season chicken with salt and pepper and sprinkle with the coriander and cumin. Cook the chicken in batches, stirring often, for 3 minutes. Transfer to a plate. Add the remaining oil to the saucepan. Add the onion, red pepper and garlic and cook, stirring often, about 5 minutes, until softened. 3. Stir in the rice. Return the chicken to the saucepan and stir in the broth, along with the saffron and its liquid, 1/2 tsp salt and the bay leaves. Bring to a boil over high heat. Reduce heat to low and cover. Simmer for 15 minutes. 4. Rinse and drain the chickpeas, then stir in along with the raisins and cook about 5 minutes or until the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Transfer to a warm serving platter and serve hot, sprinkled with almonds and parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
