Community recipe
Saffron Chicken and Apricot Rice (Azerbaijani-Inspired)
A fragrant one-pot supper inspired by Azerbaijani rice traditions: browned chicken thighs nestle into saffron-scented basmati rice with sweet apricots, tender carrots, and warm spices. The rice finishes by steaming, creating a comforting meal with very little cleanup.
- Serves
- 4
- Prep
- 20 min
- Cook
- 45 min
- Difficulty
- medium
Get ready
Ingredients
- 680 g chicken thighs, boneless and skinless
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 2 tbsp olive oils
- 1 yellow onion, thinly sliced
- 300 g carrots, cut into thin matchsticks
- 4 garlic cloves, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp ground turmeric
- 100 g dried apricots, halved
- 300 g basmati rice, rinsed and drained
- 600 ml chicken broths, low-sodium
- 0.25 g saffron thread, lightly crushed
Make it
Instructions
- 01
Brown the chicken
Pat 680 g chicken thighs dry. Season them with 1 tsp salt and 0.5 tsp black pepper. Heat 2 tbsp olive oil in a wide, heavy pot over medium-high heat. Arrange the pieces in a single layer and brown for 4–5 minutes per side, working in batches if needed. Transfer the browned pieces to a plate; they do not need to be fully cooked yet.
- 02
Build the aromatic base
Reduce the heat to medium and add 1 yellow onion and 300 g carrots to the same pot. Cook for 6–8 minutes, stirring occasionally, until softened and lightly golden. Stir in 4 garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, and 0.5 tsp ground turmeric; cook for 30 seconds, just until fragrant. Fold in 100 g dried apricots.
- 03
Add the rice and saffron broth
Rinse 300 g basmati rice under cool water until the water runs mostly clear, then drain well. Add it to the pot and stir gently to coat the grains without breaking them. Pour in 600 ml chicken broth and sprinkle in 0.25 g saffron threads. Bring the liquid to a gentle boil, taste the broth, and adjust seasoning only if needed.
- 04
Steam until tender
Nestle the reserved browned pieces into the rice, pushing them partway below the surface. Cover the pot tightly, reduce the heat to low, and cook until the liquid is absorbed, the rice is tender, and the thickest piece reaches 74°C/165°F, about 25 minutes. Turn off the heat and let the covered pot rest for 10 minutes. Fluff the grains gently around the pieces and serve hot.
