One-Pot Chicken and Rice Pilaf with Carrots, Raisins, and Garlic

Ingredients

• 1 kg (2.2 lbs) boneless chicken thighs (pargiyot)

• 2½ cups short-grain rice

• 15 garlic cloves

• 10 carrots

• 3 onions

• 1 cup black raisins

• 3 allspice berries

• 2 bay leaves

• 1 tablespoon coriander seeds

• 1 tablespoon cumin seeds

• 1½ teaspoons ground cinnamon

• 1 teaspoon black pepper

• Salt, to taste

Instructions

1. Sort and rinse the rice if necessary. Place it in a large bowl, add 1 teaspoon salt, and cover with boiling water. Stir well and let soak for 15 minutes.

2. Drain the rice, rinse thoroughly under cold water, and set aside.

3. Meanwhile, cut the chicken into small cubes (about 2 cm / ¾ inch).

4. In a large pot, sauté the chicken cubes for about 5 minutes.

5. In a separate pan, fry the onions until golden brown. Add the onions to the chicken and stir to combine.

6. Add ¾ cup water and cook for about 10 minutes.

7. Peel the carrots and cut them into thin matchsticks. Add the carrots and raisins to the chicken mixture.

8. Add the allspice, bay leaves, coriander seeds, cumin seeds, cinnamon, black pepper, and salt. Continue cooking for another 20 minutes.

9. Scatter the garlic cloves over the mixture and then spread the rice evenly on top.

10. Season with an additional teaspoon of salt and pour in 4 cups boiling water.

11. Bring to a boil, then cover and cook over low heat for about 20 minutes, or until the rice is tender and the liquid has been absorbed.

12. Fluff gently before serving and enjoy.

A fragrant, one-pot meal packed with tender chicken, sweet carrots, juicy raisins, and warm Middle Eastern spices.