Hawaij Spiced Chicken Thigh Recipe

Prepare and season chicken

Pat chicken thighs dry with paper towels. In a large bowl combine olive oil, hawaij spice blend, salt, pepper and minced garlic. Add the sliced white and light green parts of the green onions and toss to combine. Add chicken thighs and rub the mixture thoroughly under and over the skin so the spice adheres. Cover and refrigerate for at least 1 hour and up to 6 hours (longer will deepen flavor).

Bring to room temperature

About 30 minutes before cooking, remove the chicken from the refrigerator so it comes closer to room temperature for even cooking.

Roast the chicken

Preheat the oven to 425°F (220°C). Arrange the thighs skin-side up on a rimmed baking sheet or in an oven-safe skillet spaced so air circulates. Roast for 25 minutes, then check: skin should be golden. If using a thermometer, internal temperature should read 155–160°F (68–71°C) at this stage.

Steep chamomile

Place the dried chamomile or chamomile tea bag into 2 tablespoons hot water and steep 5 minutes. Strain out flowers if using loose; reserve the infused water and discard solids or the tea bag.

Make the glaze

In a small saucepan (or microwave-safe bowl), combine the honey, chamomile-infused water, lemon juice, butter and a pinch of salt. Warm gently over low heat just until honey thins and butter melts; whisk to combine. Keep warm until ready to brush.

Glaze the chicken

When chicken has roasted for about 25 minutes and reached 155–160°F, brush a generous layer of the honey–chamomile glaze over each thigh. Return to the oven and roast an additional 5–8 minutes until the skin is deeply golden and internal temperature reaches 165°F (74°C). Watch closely to avoid burning the honey. Remove from oven and tent loosely with foil for 5 minutes to rest; this lets juices redistribute and glaze set.

Rinse and soak rice

Place basmati rice in a fine mesh sieve and rinse under cold water until water runs clear to remove excess starch. Drain and, if time allows, soak the rice in cold water for 15–20 minutes then drain again; this yields fluffier grains.

Bloom saffron

Place saffron threads in 2 tablespoons hot water and let bloom for 5–10 minutes to release color and aroma.

Cook rice

In a medium saucepan bring 2 1/4 cups water plus 1/2 cup chicken stock (or use full stock/water to equal 2 3/4 cups liquid) to a simmer. Add 1 tsp salt and butter or ghee, then stir in drained rice. Add saffron and its soaking liquid, stir once, bring back to a gentle boil. Cover tight, reduce heat to lowest setting and simmer 12–15 minutes without lifting the lid. After cooking, remove from heat and let sit covered 8–10 minutes. Fluff gently with a fork and keep warm until serving.

Transfer saffron rice to a serving platter or individual plates. Place glazed chicken thighs on top or alongside the rice. Sprinkle the remaining sliced green onion green parts over the chicken and rice. Scatter toasted slivered almonds over the rice if using and serve lemon wedges on the side for squeezing. Serve immediately while hot.