Somali · beginner
Somali Spiced Chicken Thighs With Xawaash Rice Pilaf
Tender chicken thighs cooked over fragrant basmati rice seasoned with cardamom, cinnamon, and sweet golden raisins.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Season chicken thighs evenly on both sides with half of the xawaash spice blend.
- 02
Melt ghee in a large skillet over medium-high heat and sear chicken thighs for 3 minutes per side, then remove to a plate.
- 03
In the same skillet, add sliced yellow onion and cook over medium heat for 5 minutes until softened.
- 04
Add rinsed basmati rice, golden raisins, and remaining xawaash spice blend, stirring for 2 minutes to toast rice.
- 05
Pour in halal chicken broth and lime juice, stir well, and place seared chicken thighs on top of rice.
- 06
Cover tightly, lower heat to low, and cook for 20 minutes until rice is fluffy and liquid is fully absorbed.
A LITTLE KITCHEN KNOW-HOW
Absorption Pilaf Cooking
Cooking rice and protein together tightly sealed so rice absorbs all pan juices and broth.
Notes from the kitchen
- Rinse basmati rice under cold water until clear to keep grains separate and fluffy.
- Let skillet sit covered off heat for 5 minutes before fluffing with a fork.
- Original home-cooking adaptation inspired by Somali; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
