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• 1.5 # bone-in chicken thighs

• 2-3 T. ibzar

• 4 T. oil, divided in half (The other 2 T. if needed)

• 1 onion, julienned

• 1 jalapeno, diced (seeds removed optional)

• 5 cloves garlic, smashed

• 2 roma tomatoes, diced

• ½ T. ginger

• 1 (dried lime) – or juice of 1/2 lime

• 2 C. chicken stock

• 1 T. Ibzar

• Pinch of saffron threads

• 1 C. basmati rice

• 1 stick cinnamon

• 3 cloves

• 1 cardamom pod

• ¼ C. raisins

• Rosewater, for garnish

1. Season the chicken thighs with the ibzar – use as much or as little as you’d like.

2. In a large saute pan, heat 2 T. oil and brown the chicken well on both sides. Remove from pan and transfer to a plate.

3. If needed, add the other 2 T. oil to the pan. Caramelize the onions on high heat until they pick up a nice amount of color. Next add the jalapeno and saute until soft. Then add the garlic, roma tomatoes, ginger, and lime. Saute until the tomatoes begin to breakdown.

4. Add the chicken stock, ibzar, and saffron threads and bring to a boil. When boiling, add the chicken back to the pan, cover, and reduce the heat to a simmer. Cook the chicken all the way through, about 30-40 minutes.

5. Add the rice, cinnamon, cloves, cardamom, and the raisins. Increase the heat to a boil, and then cover, and reduce heat to a simmer again. The dish is done when the rice is cooked and the liquid has all been absorbed. Remove lid, sprinkle with a tiny bit of rosewater, and serve immediately.


  • 1 T + 1 tsp. black cumin, toasted
  • 1 T. coriander, toasted
  • 1 T. black peppercorns, toasted
  • 1 T. ginger, ground
  • 2 cloves, toasted
  • 2 chiles de arbol, toasted
  • 1.5 tsp. turmeric, ground
  • 1 tsp. mace, ground
  •  1 cardamom pod, toasted
  • 1 cinnamon stick, toasted


"Gather Ingredients" and combine in a spice grinder.  Store in a cool dry place.