Fiery Chicken Thighs with Persian Rice

Directions

1. 1
   Bring 5 cups water to a boil in a medium saucepan.
2. 2
   Add rice; boil 10 minutes.
3. 3
   Drain. Rinse rice; drain.Step 2
4. 4
   Heat a medium, heavy-bottomed skillet over medium heat.
5. 5
   Add 1 1/2 teaspoons oil to pan; swirl to coat.
6. 6
   Add onion, and cook for 5 minutes. Stir in 1 teaspoon cumin, 3/4 teaspoon salt, and turmeric; cook for 1 minute.
7. 7
   Combine rice, onion mixture, and yogurt in a bowl.Step 3Return pan to medium-high heat.
8. 8
   Add butter and 1 tablespoon oil to pan; swirl until butter melts.
9. 9
   Add rice mixture to the pan, lightly packing rice down. Reduce heat to medium-low. Wrap a clean, dry dishtowel around the lid, tying it at the handle; place the prepared lid on the pan. Cook rice, covered, over medium-low heat for 10 minutes (do not stir or uncover). Reduce temperature to low; cook an additional 20 minutes or until rice is tender on top and a golden crust forms on the bottom.Step 4Loosen the rice crust with a rubber spatula around the edges.
10. 10
    Place a plate over the top of the pan, and invert the rice onto the plate, browned side up.Step 5While rice cooks, preheat broiler to high.Step 6
11. 11
    Combine remaining 1 tablespoon oil, remaining 1/2 teaspoon cumin, sambaloelek, garlic, and coriander in a small bowl, stirring well. Scrape the spice paste into a zip-top plastic bag.
12. 12
    Add chicken to bag; seal. Toss to coat.
13. 13
    Let stand 20 minutes.
14. 14
    Remove chicken from bag; discard marinade.
15. 15
    Sprinkle chicken evenly with the remaining 1/4 teaspoon salt.Step 7
16. 16
    Place chicken, skin-side up, on a foil-lined broiler pan coated with cooking spray. Broil 8 minutes or until browned. Turn chicken over; broil an additional 4 minutes or until done.
17. 17
    Serve with rice.Pay close attention to the rice as it cooks over medium-low heat--when you hear it begin to crackle, turn the heat down to low. Continue to cook until the bottom side of the rice develops a golden crust.
18. 18
    Serve with 1 pound fresh green beans sautéed in 1 tablespoon butter. Toss with 3 tablespoons toasted sliced almonds and fresh parsley. Although the ­buttery rice cuts through the heat of the chicken, use less chile paste if you are not a fan of spicy foods.Total:1 hr