Cooking Instructions

• Rinse the basmati rice under cold water until the water runs clear.
• Season the chicken thighs with salt, pepper, and half of the spices.
• In a large pot, heat olive oil over medium heat and sauté the chopped onions.
• Stir in the minced garlic and cook for an additional minute until fragrant.
• Brown the seasoned chicken thighs on both sides in the pot for about 5-7 minutes.
• Add the rinsed basmati rice to the pot, mixing it with the onions and chicken.
• Carefully pour in the chicken broth and stir to combine all ingredients.
• Increase the heat and bring the mixture to a boil.
• Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes.
• Remove from heat and let it sit covered for an additional 10 minutes.
• Fluff the rice with a fork and garnish with freshly chopped parsley before serving.
• Transfer the dish to a serving platter and serve with lemon wedges on the side.