Persian Saffron Chicken with Basmati Rice

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 cups basmati rice, rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1/2 tsp saffron threads
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium cucumber, diced
• 2 medium tomatoes, diced
• 1/2 small red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   In a large bowl, combine the chicken, onion, garlic, saffron, turmeric, cumin, lemon juice, 2 tbsp of olive oil, salt, and pepper. Mix well and marinate for 30 minutes.

2. 2

   Heat the remaining 1 tbsp of olive oil in a large skillet over medium-high heat. Add the marinated chicken mixture and cook for 12-15 minutes, or until the chicken is cooked through and lightly browned.