8 chicken thighs
Salt and freshly ground black pepper, to taste
1/2 teaspoon crushed red pepper
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon fennel seeds, finely ground
2 cloves garlic, finely chopped
2 tablespoons vegetable oil
1 large Spanish onion, finely chopped
3 1/4 cups water
1 cup long-grain white rice
Place the chicken pieces in a baking dish large enough to hold them in one layer.
In a bowl, mix together the salt, black pepper, red pepper, paprika, cinnamon, and fennel. Sprinkle the spice mixture over the chicken, then scatter the garlic on top. Cover the bowl with plastic wrap and refrigerate the chicken for 8 hours or overnight.
In a large heavy-based saucepan, heat the oil. Add the onion and cook over medium heat, stirring often, for 10 minutes. Add the chicken and brown on both sides. Add 1/4 cup of the water and cook the chicken, turning it often, for 15 minutes.
Add the remaining 3 cups of water and bring to a boil. Cook the chicken, turning it occasionally, for 45 minutes.
Add the rice and cover the pan. Cook over low heat for 20 to 25 minutes or until the rice is tender. Taste for seasoning, add more salt and pepper if you like, and serve at once.
By Sheryl Julian and Julie Riven