Saffron-Infused Chicken Machboos with Toasted Almonds

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

A fragrant Middle Eastern chicken and rice dish simmered with saffron and warm spices, garnished with toasted almonds for a delightful crunch. This middle eastern-inspired chicken ready in about 75 minutes pairs chicken thighs, bone-in and skin-on, basmati rice, saffron threads 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 lbs chicken thighs, bone-in and skin-on
• 2 cups basmati rice
• 1/4 tsp saffron threads
• 1/4 cup warm water
• 1 large onion, finely chopped
• 4 cloves garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 2 bay leaves
• 4 cups chicken broth
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup toasted sliced almonds
• 2 tbsp fresh cilantro, chopped

Instructions

1. Step 1: Soak 1/4 tsp saffron threads in 1/4 cup warm water for 15 minutes to extract color and aroma.
2. Step 2: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium heat. Add 1 large finely chopped onion and sauté for 5-6 minutes until translucent and fragrant.
3. Step 3: Stir in 4 minced garlic cloves, 2 tbsp tomato paste, 1 tsp ground turmeric, 1 tsp ground cumin, and 1/2 tsp ground cinnamon, cooking for 2 minutes until spices release their aroma.
4. Step 4: Add 1.5 lbs chicken thighs, seasoned with 1 1/2 tsp salt and 1/2 tsp black pepper, browning on all sides for 6-8 minutes.
5. Step 5: Pour in 4 cups chicken broth and add 2 bay leaves. Bring to a boil, then reduce heat to low and simmer covered for 25 minutes until chicken is cooked through.
6. Step 6: Meanwhile, rinse 2 cups basmati rice under cold water until water runs clear, then drain.
7. Step 7: Remove chicken from the pot and set aside. Add the soaked saffron with its liquid to the broth, then add the drained rice. Stir gently, cover, and cook on low heat for 15 minutes until rice is fluffy and liquid absorbed.
8. Step 8: Return chicken to the pot on top of the rice, cover again, and cook for an additional 5 minutes to meld flavors.
9. Step 9: Remove bay leaves, sprinkle 1/4 cup toasted sliced almonds and 2 tbsp chopped fresh cilantro over the dish before serving.