Cumin-Toasted Chicken and Saffron Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Tender chicken thighs marinated in toasted cumin and cardamom are cooked with fragrant saffron rice and aromatic vegetables for a one-pot meal that captures Yemeni culinary traditions. This middle eastern-inspired one pot ready in about 60 minutes pairs boneless, skinless chicken thighs, ground cumin, ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 2 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground cardamom
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1.5 cups long-grain white rice
• 1/4 tsp saffron threads
• 2 cups chicken broth
• 1 tbsp olive oil
• 1 large, diced onion
• 3 cloves, minced garlic
• 1/2 cup, chopped fresh cilantro
• 1/4 cup, toasted slivered almonds

Instructions

1. Step 1: In a bowl, mix 2 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp ground cardamom, 1/2 tsp salt, and 1/4 tsp black pepper. Toss 1.5 lb boneless, skinless chicken thighs (cut into 1-inch pieces) in the spice mixture until evenly coated, then let sit for 15 minutes.
2. Step 2: Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1 large onion (diced) and cook for 5 minutes until soft and translucent, then add 3 cloves garlic (minced) and cook for 1 minute until fragrant.
3. Step 3: Add the marinated chicken to the pot and cook for 5 minutes, turning occasionally, until lightly browned on all sides.
4. Step 4: Stir in 1.5 cups long-grain white rice (uncooked), 1/4 tsp saffron threads (crushed), and 2 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.
5. Step 5: Remove lid, fluff rice with a fork, and stir in 1/2 cup fresh cilantro (chopped) and 1/4 cup slivered almonds (toasted). Cook for 2 minutes to warm through.