Start to finish: 1 hour 20 minutes (30 minutes active)
Servings: 4
Ingredients:
1 cup basmati rice
Kosher salt and ground black pepper
1 1/2 tablespoons grapeseed or other neutral oil
1 pound boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
2 medium carrots, peeled, halved lengthwise and thinly sliced on the diagonal
1 medium yellow onion, halved and sliced 1/2 inch thick
2 teaspoons cumin seeds OR ground cumin
6 medium garlic cloves, peeled
¼ cup raisins OR golden raisins OR dried currants
Method:
In a medium bowl, combine the rice and 1 1/2 teaspoons salt. Add water to cover by 1 inch, then stir; set aside.
In a large pot over medium-high, heat the oil until shimmering. Add the chicken and cook, turning as needed, until browned all over, 6 to 8 minutes. Add the carrots, onion, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the vegetables start to soften, 3 to 5 minutes.
Add 2 cups water and bring to a simmer, scraping up the browned bits. Add the garlic, then reduce to medium-low. Cover and cook, stirring occasionally, until the carrots are tender, about 12 minutes. Remove from the heat and stir in the raisins.
Drain the rice in a fine-mesh strainer, then rinse under cool running water and drain again. Sprinkle the rice in an even layer over the chicken mixture. Bring to a boil over medium-high, then cover, reduce to low and cook without stirring until all of the water has been absorbed, 30 to 35 minutes.
Remove from the heat and let stand, covered, for 10 minutes. Using a fork, fluff the rice, then stir to incorporate the chicken mixture. Taste and season with salt and pepper.
Optional garnish: Pomegranate seeds OR chopped fresh flat-leaf parsley OR both
