Instructions

1. In a small bowl, soak the saffron threads in 2 tablespoons of warm water for about 10 minutes to release their color and flavor.
2. Season the chicken thighs with salt and pepper on both sides.
3. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken thighs skin-side down and sear for about 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the chopped onion and sauté until softened and translucent, about 5 minutes.
5. Add the soaked saffron along with its water to the skillet. Stir well, then return the chicken thighs to the skillet, cover, and reduce the heat to low. Cook for an additional 20 minutes, or until the chicken is fully cooked and tender.
6. Meanwhile, rinse the basmati rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice, 2 cups of water, remaining salt, sliced almonds, and dried cranberries. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is cooked and the liquid is absorbed.
7. Fluff the rice with a fork and let it sit covered for an additional 5 minutes.
8. To serve, place a generous scoop of cranberry almond basmati rice on each plate and top with the saffron chicken thighs. Drizzle any remaining sauce from the skillet over the top.