👨‍🍳 作り方

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Set aside.

2. 2

   In a tagine or large Dutch oven, heat olive oil over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.

3. 3

   Add chopped onions to the tagine and sauté until softened, about 5-7 minutes. Add minced garlic and grated ginger, and cook for another minute until fragrant.

4. 4

   Stir in the diced tomatoes, turmeric, cumin, coriander, cinnamon stick, and bay leaf. Cook for 5 minutes, stirring occasionally.

5. 5

   Return the chicken pieces to the tagine. Pour in the chicken broth and season with salt and pepper. Bring to a simmer.

6. 6

   Cover the tagine and reduce heat to low. Simmer for 45 minutes, or until the chicken is tender.

7. 7

   Stir in the rinsed basmati rice. Ensure the rice is submerged in the liquid. If needed, add a little more broth or water. Cover tightly and cook for another 20-25 minutes, or until the rice is cooked through and the liquid is absorbed.

8. 8

   Let the tagine rest, covered, for 10 minutes before serving. Garnish with fresh cilantro.