Chicken Tagine with Yellow Rice

Season chicken with salt and pepper. Heat oil on medium high heat in a large saute pan. Add the chicken, skin side down, and sear for 5 minutes. Flip to cook the other side until browned. (It doesn’t have to be all the way cooked, just nicely browned on both sides. You’ll cook it more later.) Set chicken aside on a plate.

Pour off all but 1 tablespoon of the oil from the pan. Add onion and carrot, and cook for 5 minutes. Stir occasionally.

Add garlic and stir for another 30 seconds. Add coriander, cumin, cinnamon and ginger and cook until fragrant, about a minute.

Add chicken stock and dried cranberries. Scrape any brown bits that are stuck to the bottom of the pan.

Put chicken back in the pan in a single layer. Bring it to a boil, then reduce heat to medium-low, cover the pan and cook until chicken is tender, about 50 minutes.

Rinse rice well and drain it.

To prepare yellow rice, in a deep saucepan, cook turmeric, cumin and garlic with olive oil on medium heat until fragrant, about a minute.

Add rice into the saucepan and stir it together with spices until all of the rice becomes yellow.

Add stock, turn heat to high and bring liquid to a boil. Then reduce to low, close lid and let it simmer for 20 minutes.

Then remove the pan from the heat and let rice rest for another 10 minutes.

To serve, spread the rice on a big serving platter, and arrange the chicken pieces on top. Spoon the sauce with dried cranberries and carrot over the top. Sprinkle with chopped parsley and serve. Put remaining sauce in a small bowl and serve if desired.