Heat the 1 TBSP of olive oil in a medium-sized saucepan over medium-high heat.
When the oil is hot stir in the pine nuts then toast the pine nuts in the oil, while stirring, for about 10 seconds or until lightly browned.
Add the onion and rice to the pan and continue to cook, while stirring, for about 10 more seconds.
Now stir in the raisins, cinnamon, 1/2 tsp salt, 1/4 tsp black pepper, and water and cook until the water just starts to barely boil.
Reduce the heat to low then place a lid on the pan and simmer for 10 minutes, without removing the lid.
After the rice simmers for 10 minutes take the pan off the heat and set aside, keeping the lid on, for 15 more minutes.
Take the lid off the pan and fluff the rice with a fork.
Preheat the oven to 425°F.
Lay the chicken thighs out, skin-side down, and place the rice mixture onto the chicken thighs then roll up the chicken thighs and place them, seam-side down, onto a rimmed baking sheet.
In a small bowl mix together the 1 TBSP olive oil, 1 tsp salt, and 2 tsp paprika until well combined then brush the mixture evenly onto the chicken.
Bake in the preheated oven for 35 to 40 minutes or until the chicken is cooked through.
26 people Yepped this recipe
Comments
Print Recipe
RECIPE COMMENTS
for this recipe?
Be the first to post a comment