Seven-Spice Chicken & Rice

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 cups basmati rice, rinsed until clear
• 1 tablespoon WAHA! Ground Allspice
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground black pepper
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 1 bay leaf
• 1 teaspoon kosher salt
• 3 tablespoons extra-virgin olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2½ cups low-sodium chicken broth
• ¼ cup toasted pine nuts or slivered almonds
• Fresh parsley, for serving

Instructions

1. Pat chicken thighs dry and season with ½ teaspoon salt and black pepper.
2. In a small bowl, mix WAHA! Ground Allspice, cinnamon, ginger, cloves, nutmeg and bay leaf to make your seven-spice blend.
3. Heat olive oil in a deep skillet or Dutch oven over medium-high heat. Sear chicken thighs skin-side down 5–6 minutes until golden. Flip and sear 3 minutes more, then transfer to a plate.
4. Pour off all but 2 tablespoons of fat. Add onion and cook 5 minutes until softened. Stir in garlic and half of the seven-spice blend and cook 1 minute until fragrant.
5. Add rice and stir to coat in the spiced oil. Nestle chicken thighs on top, skin-side up. Pour broth around the chicken and sprinkle with remaining salt.
6. Bring to a boil, then reduce heat to low, cover tightly, and simmer 20 minutes without lifting the lid.
7. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork and discard bay leaf.
8. Top with toasted nuts and parsley, then serve with yogurt and cucumber salad.