Ingredients:

1 1/2 lbs chicken thighs, skin on
1 large yellow onion, diced
3/4 cup chopped fresh parsley
2 cloves garlic, minced
1 cup grape tomatoes, halved
1 1/2 tbs tomato paste
1 cup jasmine rice
1 tsp saffron
1 tsp each, salt & pepper
1 tsp coriander
2 Bay leaves
1 tsp garam masala
1 tsp turmeric
3 1/2 cups chicken stock
2-3 tbs olive oil

Equipment needed:
– Meat thermometer
– Heavy bottomed, covered skillet (oven safe)
– Stock pot
– Dutch over, or oven-safe casserole
– Large serving platter

Pre-heat the oven to 350 degrees. In a large, heavy bottomed skillet, heat the oil; when hot, add onions and tomato to the pan. Stir until translucent, then add minced garlic, tomatoes and powdered spices. Cook until the tomatoes are blistered. Remove onions and tomatoes; set aside. Add chicken thighs (season with salt and pepper, first) and cook over medium heat for 7-8 minutes, until the meat is at least 160 degrees.

Add the reserved onions, tomatoes, bay leaves and stock into the skillet. Cover and place in the warm oven. Add a dash of olive oil in the stock pot, heat and add rice and saffron. Toast the rice, stirring to avoid burning, for about 3 minutes. Add stock until the rice is covered by about an inch. Simmer over medium/medium-low heat for about 20 minutes, until the rice is cooked and the liquid is absorbed.

Spoon rice onto the platter, arrange chicken thighs and tomatoes on top of the rice. Garnish with the fresh parsley.