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Braised Chicken and Rice with Orange, Saffron, Almond, and Pistachio Syrup
- 1 1/2 cups brown basmati rice
- 1/4 cup olive oil
- 2 medium onions, peeled and minced
- coarse salt and black pepper
- 4 large chicken thighs, chopped in half, or 8 smaller ones
- about 4 cups water
- 1 large organic orange
- 1 tablespoon unrefined granulated sugar
- 1/2 cup slivered blanched almonds
- 1/2 cup shelled, chopped pistachio nuts
- large pinch of saffron threads
- 2 to 3 teaspoons rose water
- 7 or 8 cardamom pods, lightly crushed, seeds extracted
- a handful of blanched, skinned baby fava beans (optional)
- a handful of blanched peas (optional)
Directions:View on Epicurious
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