One-pot chicken and rice with salsa and naan 🍗🍚 Made from start to finish in my favorite @siraatskitchen stainless steel cookware! SIRAAT PRIME TIME SALE | Up to 42% OFF, and you can save an extra 15% with my code AMNACOOKS3. Ingredients: 2 lbs chicken thighs and drumsticks 2 cups basmati rice, rinsed and soaked for 20–30 minutes 3 tbsp oil 1 red onion, diced 1 carrot, grated 1 tomato, diced 1 Serrano pepper Zest of 1 orange 2 tbsp tomato paste ½ tbsp chicken bouillon 1 cinnamon stick A few star anise 2 dried lemons (loomi), pierced with a knife 2 bay leaves 4–6 whole cloves Seasonings: ½ tbsp paprika ½ tbsp chili powder ½ tbsp ground ginger 1 tsp nutmeg 1 tsp ground cinnamon ½ tsp ground cloves ½ tbsp ground cumin ½ tbsp garlic powder 2 tsp black pepper Salt, to taste Fresh Salsa: 2 Roma tomatoes, diced ½ red onion, finely diced 5 chilies (adjust to your preferred spice level) 1 bunch parsley, finely chopped Juice of 1/2 lemon 2 garlic cloves 1 tsp ground cumin Salt, to taste Homemade Naan: 2 cups all-purpose flour 2 tsp baking powder 1 tsp kosher salt ½ cup plain yogurt ½ cup water 1 tbsp oil Instructions: -Heat 3 tablespoons of oil in a large pot over medium-high heat. Add the onion, carrot, and tomato, and cook for about 2 minutes. -Add the cinnamon stick, star anise, dried lemons, bay leaves, and whole cloves. Stir for 30 seconds, then add all of the ground seasonings and cook for another 30 seconds, or until fragrant. -Place the chicken skin-side down in the pot and sear for 3–4 minutes, then flip and cook for another 3–4 minutes. Pour in enough hot water to completely cover the chicken. Add the Serrano pepper, tomato paste, orange zest, and chicken bouillon, then stir to combine. -Cover and bring to a boil. Reduce the heat and simmer for 30 minutes. -Remove the chicken from the pot. Add the drained basmati rice to the broth, adding more hot water if needed so the water sits about 1 inch above the rice. Cover and cook for 20 minutes, or until the rice is tender and fluffy. -Meanwhile, prepare the salsa by combining the tomatoes, onion, chilies, parsley, lemon juice, garlic, cumin, and salt in a food processor. Pulse until your desired consistency is reached, then refrigerate until ready to serve. -For the naan, combine the flour, baking powder, and salt in a bowl. Add the yogurt, water, and oil, then knead until a slightly sticky dough forms. -Cover and let rest for 30 minutes. -Divide the dough into 6 equal balls. Stretch each one into an oval shape with your hands. Mix together minced garlic, chopped parsley, olive oil, and a pinch of salt, then brush onto the naan. Cook on a hot skillet for about 2 minutes per side, or until golden brown. -Serve the chicken over the rice with the fresh salsa and warm homemade naan 🫶🏻 #chicken #Rice #siraatskitchen #NonToxicCooking #ToxinFreeKitchen - @amnacooks3