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1
Season chicken with salt and pepper.
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2
Heat oil on medium high heat in a large saute pan.
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3
Add the chicken, skin side down, and sear for 5 minutes.
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4
Flip to cook the other side until browned.
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5
(It doesnt have to be all the way cooked, just nicely browned on both sides.
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6
Youll cook it more later.)
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7
Set chicken aside on a plate.
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8
Pour off all but 1 tablespoon of the oil from the pan.
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9
Add onion and carrot, and cook for 5 minutes.
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10
Stir occasionally.
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11
Add garlic and stir for another 30 seconds.
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12
Add coriander, cumin, cinnamon and ginger and cook until fragrant, about a minute.
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13
Add chicken stock and dried cranberries.
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14
Scrape any brown bits that are stuck to the bottom of the pan.
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15
Put chicken back in the pan in a single layer.
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16
Bring it to a boil, then reduce heat to medium-low, cover the pan and cook until chicken is tender, about 50 minutes.
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17
Rinse rice well and drain it.
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18
To prepare yellow rice, in a deep saucepan, cook turmeric, cumin and garlic with olive oil on medium heat until fragrant, about a minute.
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19
Add rice into the saucepan and stir it together with spices until all of the rice becomes yellow.
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20
Add stock, turn heat to high and bring liquid to a boil.
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21
Then reduce to low, close lid and let it simmer for 20 minutes.
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22
Then remove the pan from the heat and let rice rest for another 10 minutes.
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23
To serve, spread the rice on a big serving platter, and arrange the chicken pieces on top.
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24
Spoon the sauce with dried cranberries and carrot over the top.
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25
Sprinkle with chopped parsley and serve.
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26
Put remaining sauce in a small bowl and serve if desired.
