Persian Chicken Rice

Ingredients

• 4 chicken pieces (2 thighs, 2 drumstick)
• Salt to taste
• 3/2 teaspoons cumin
• Olive oil
• Butter
• 1 medium yellow onion, thinly sliced
• 1-2 bay leaves
• Pinch of saffron if feeling ritzy (we haven't tried)
• 3/2 cups long grain rice
• 1 cup golden raisins
• ~6-8 Medjool dates, chopped
• 5/2 cups chicken stock
• 14 oz lentils (can is okay)
• Yogurt sauce for serving

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Instructions

1. Preheat oven to 375.
2. Prepare the chicken ahead of time, ideally the night before, at least an hour though. Season the chicken with salt and 1/2 teaspoon cumin on all sides.
3. Heat olive oil over medium high heat in a stainless steel pan. Brown the chicken, avoid crowding.
4. Lower heat, melt a tablespoon or more of butter. Add onion, cumin, bay leaves, saffron salt. Brown the onions.
5. Increase heat, add rice and toast.
6. Add raisins and dates until they plump up.
7. Add stock and lentils and bring to a boil.
8. Salt heavily. Saltier than the saltiest soup you've ever tasted
9. Transfer rice to a lidded baking dish. Nestle the chicken into the rice. Bake in the oven for 30ish minutes covered or until the rice has absorbed the liquid.
10. Uncover the dish and bake for another 15 minutes.
11. If necessary broil to brown the chicken.
12. Let rest for 10 minutes, then serve with yogurt sauce