Lemony Chicken and Rice with Broccoli

Ingredients

• 1 ½ lbs. bone-in, skin-on chicken leg quarters, separated into thighs and drums
• Vanns Kosher Salt, to taste
• 2 Tbs. extra-virgin olive oil
• 1 large yellow onion, peeled and thinly sliced
• 3 cloves garlic, minced
• 1 Tbs. fresh ginger, peeled and minced
• 1 tsp. Vanns Ground Cumin
• 1 tsp. Vanns Turmeric
• ½ tsp. Vanns Cayenne
• ½ tsp. Vanns Coriander
• ½ tsp. Vanns Black Peppercorns, freshly ground
• 1 ½ cups basmati rice, rinsed and drained
• 1 Vanns Cinnamon Stick
• 2 Vanns Bay Leaves
• ⅓ cup raw cashews
• 3 cups homemade or low-sodium chicken stock
• ¾ cup frozen peas
• zest and juice of 1 lemon
• 4 Tbs. parsley leaves and tender stems, finely chopped

Preparation

1. Pat chicken pieces dry with paper towels and season on all sides with kosher salt. Heat oil in a Dutch oven or other heavy-bottomed pan over medium-high heat and sear chicken on both sides until well-browned, 5-7 minutes on either side. 
2. While chicken sears, toast cashews over low heat in a dry pan until just golden brown. Roughly chop.
3. Remove chicken to plate and set aside. Lower heat to medium and add sliced onion and a pinch of salt. Cook, stirring frequently, until deep golden brown and starting to caramelize. Lower heat if onions are cooking unevenly.
4. Stir in garlic and ginger and cook until fragrant, 1-2 minutes. Add cumin, turmeric, cayenne, coriander, and black pepper and cook until fragrant, another 1-2 minutes. Add rice and stir until combined with onions and spices. Add cinnamon stick, bay leaves, cashews, and stock, along with a pinch of salt. Nestle chicken pieces into rice and add in any juices that have collected on the plate. Bring to a boil and lower to low heat to maintain a very gentle simmer. Cover pot tightly and simmer until rice is tender and chicken is cooked through, 15-18 minutes. After 11 minutes, sprinkle frozen peas and lemon zest over the top, then re-cover and continue to cook. The rice is done when the grains are fluffy and separated, and the chicken is done when it reaches 165°F on an instant-read thermometer inserted into the thickest part of each piece.
5. Remove chicken pieces, sprinkle with lemon juice and parsley, and fluff rice with a fork. Season to taste with salt. Serve with whole chicken pieces, or shred chicken from bone and mix back into the rice.

Serves 6.

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