A delightful dish combining tender chicken with flavorful citrus-infused rice, inspired by Moroccan cuisine.
Bring the water to a boil in a saucepan.
Using a lid while boiling water can speed up the process.
Add the rice, saffron, orange zest, and salt to the boiling water. Stir, cover, and reduce heat to low. Cook for 15 minutes.
Avoid lifting the lid during cooking to ensure even steaming.
Season the chicken breasts with cinnamon, cumin, cayenne pepper, and a pinch of salt.
Rub the spices evenly over the chicken for consistent flavor.
Heat the butter and olive oil in a skillet over medium heat. Add the chicken and cook for 4-5 minutes on each side until golden brown. Remove and keep warm.
Ensure the skillet is hot before adding the chicken to achieve a good sear.
In the same skillet, add the green onions and raisins. Sauté for 2 minutes.
Stir frequently to prevent burning and evenly cook the onions.
Return the chicken to the skillet and cook for an additional 5 minutes, spooning the sauce over the chicken.
Baste the chicken with the sauce for enhanced flavor.
Fluff the cooked rice with a fork.
Fluffing the rice prevents clumping and enhances texture.
Serve the rice on plates, top with chicken, and drizzle with the sauce from the skillet.
Garnish with additional orange zest for a fresh touch.
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