Editorial sample recipeSomalibeginnerhalalgluten-free

Somali Spiced Chicken Thighs With Xawaash Rice Pilaf

Name: Somali Spiced Chicken Thighs With Xawaash Rice Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Somali
Ingredients: 4 piece boneless skinless halal chicken thighs; 1.5 cups basmati rice, rinsed and drained; 2 tbsp ghee; 1 medium yellow onion, thinly sliced; 1 tbsp somali xawaash spice blend; 0.25 cup golden raisins; 2.5 cups halal chicken broth; 1 tbsp fresh lime juice

Tender chicken thighs cooked over fragrant basmati rice seasoned with cardamom, cinnamon, and sweet golden raisins.

Prep: 15 min
Cook: 30 min
Total: 45 min

AI-generated illustration of Somali Spiced Chicken Thighs With Xawaash Rice Pilaf

AI illustration

Technique to learn

Absorption Pilaf Cooking

Cooking rice and protein together tightly sealed so rice absorbs all pan juices and broth.

Instructions

Step 1: Season chicken thighs evenly on both sides with half of the xawaash spice blend.
Step 2: Melt ghee in a large skillet over medium-high heat and sear chicken thighs for 3 minutes per side, then remove to a plate.
In the same skillet, add sliced yellow onion and cook over medium heat for 5 minutes until softened.

Step 4: Add rinsed basmati rice, golden raisins, and remaining xawaash spice blend, stirring for 2 minutes to toast rice.

Step 5: Pour in halal chicken broth and lime juice, stir well, and place seared chicken thighs on top of rice.

Step 6: Cover tightly, lower heat to low, and cook for 20 minutes until rice is fluffy and liquid is fully absorbed.

Cooking tips

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.

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