Mus Sa Mun Dinner Recipe

Prepare and marinate chicken

Pat the chicken thighs dry with paper towels. In a large bowl combine 1 cup plain yogurt, 6 minced garlic cloves, 2 tbsp grated ginger, 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp turmeric, 1 tsp ground black pepper, 2 tsp kosher salt, 2 tbsp olive oil and 2 tbsp lemon juice. Whisk until smooth. Add the chicken and rub the marinade under the skin and all over each piece. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor penetration.

Rinse and toast rice

Rinse 2 cups basmati rice under cold water until the water runs clear to remove excess starch. Drain well. In a medium saucepan, heat 2 tbsp unsalted butter and 1 tbsp vegetable oil over medium heat. Add 1 medium finely diced onion and sauté until translucent, 4–5 minutes. Add the drained rice and toss to coat for 2 minutes so the grains become glossy and lightly toasted.

Cook rice

Add 3.5 cups chicken stock and 3/4 tsp salt to the pan. Bring to a simmer over high heat, then reduce to low, cover tightly and cook undisturbed for 12–15 minutes, or until liquid is absorbed. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork and fold in 1/4 cup toasted whole almonds, 1/4 cup golden raisins and 2 tbsp chopped parsley or cilantro.

Cook aromatics

While rice cooks, heat 3 tbsp vegetable oil in a large deep skillet or sauté pan over medium heat. Add 1 finely chopped large yellow onion and sauté until golden and caramelized, about 12–15 minutes, stirring occasionally. Add 4 minced garlic cloves and 1 tbsp grated ginger and cook 1–2 minutes more until fragrant.

Toast spices and build sauce

Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp sweet paprika and 1/4 tsp ground cinnamon. Cook 30–45 seconds to bloom the spices. Add 3 tbsp tomato paste; cook, stirring, 2–3 minutes until the paste darkens slightly. Add the 14 oz crushed tomatoes, 1/2 cup chicken stock, 1 tsp brown sugar (or honey) and 1 tsp salt. Stir, bring to a gentle simmer and cook 8–10 minutes to meld flavors and reduce slightly.

Finish sauce

Stir in 2 tbsp chopped fresh cilantro. Taste and adjust seasoning (salt, sugar, or a squeeze of lemon) as needed. Keep the sauce warm on very low heat while chicken cooks.

Sear and roast

Preheat the oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat and add a little oil. Remove excess marinade from the chicken (shake off but do not wipe completely). Place chicken thighs skin-side down in the hot pan and sear until skin is deeply golden, 5–7 minutes. Flip and sear the other side 2 minutes. Transfer the skillet to the preheated oven and roast 18–22 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear.

Assemble with sauce (optional braise)

If you prefer the chicken simmered in sauce, place the seared thighs on top of the warm tomato-onion sauce in the skillet, spoon sauce over the pieces, cover and simmer on low for 12–15 minutes until cooked through. Otherwise, remove roasted chicken and let rest 5 minutes before serving.

To serve, mound the rice pilaf (Mus) on a large platter or individual plates. Arrange the cooked chicken thighs atop the rice. Spoon generous amounts of the spiced tomato-onion sauce (Sa) over and around the chicken. Garnish with additional chopped cilantro/parsley, toasted almonds, golden raisins, lemon wedges and a dollop of plain yogurt if desired. Sprinkle optional sumac or chili flakes to taste.