Entree: Comoros – Riz Comorien (Coconut-scented spiced rice simmered with tomatoes and aromatics, often served with meat or fish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 5 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (370 g) long-grain white rice
- 1 1/2 cups (360 ml) coconut milk
- 2 1/2 cups (600 ml) chicken stock or water
- 4 bone-in chicken thighs, approx. 1 lb (450 g) total
- 2 tbsp (30 ml) vegetable oil
- 1 large (about 7 oz (200 g)) yellow onion, finely chopped
- 3 cloves (5/16 oz (9 g)) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium (about 10 5/8 oz (300 g)) tomatoes, diced
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (3 g) curry powder
- 1 bay leaf
- 1 small cinnamon stick (about 0.984 in (2.5 cm))
- 1/4 cup (40 g) raisins (optional)
- 1/4 cup (35 g) roasted peanuts, chopped (optional)
- Salt to taste (about 1 to 1 1/2 tsp (6–9 g))
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 g) chopped fresh cilantro for garnish
- 1 lime, cut into wedges for serving

Show original ingredient measurements

- 2 cups (370 g) long-grain white rice
- 1 1/2 cups (360 ml) coconut milk
- 2 1/2 cups (600 ml) chicken stock or water
- 4 bone-in chicken thighs, approx. 1 lb (450 g) total
- 2 tbsp (30 ml) vegetable oil
- 1 large (about 200 g) yellow onion, finely chopped
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium (about 300 g) tomatoes, diced
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (3 g) curry powder
- 1 bay leaf
- 1 small cinnamon stick (about 2.5 cm)
- 1/4 cup (40 g) raisins (optional)
- 1/4 cup (35 g) roasted peanuts, chopped (optional)
- Salt to taste (about 1 to 1 1/2 tsp / 6–9 g)
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 g) chopped fresh cilantro for garnish
- 1 lime, cut into wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the chicken thighs dry and season with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) black pepper. In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat and brown the chicken thighs 4–5 minutes per side until golden. Remove chicken and set aside.
2. Reduce heat to medium. Add the chopped onion to the pot and cook 4–5 minutes until translucent. Stir in the garlic and ginger and cook 1 minute until fragrant.
3. Add the diced tomatoes, turmeric, cumin, curry powder, bay leaf, and cinnamon stick. Cook 3–4 minutes until tomatoes begin to break down.
4. Stir in the rice to coat grains in the spiced mixture and toast 1–2 minutes. Return the browned chicken thighs to the pot, nestling them into the rice.
5. Pour in the coconut milk and chicken stock, add the raisins and peanuts if using, and bring to a gentle simmer. Adjust salt and pepper to taste.
6. Cover, reduce heat to low, and simmer 18–22 minutes until rice is tender and liquid is absorbed. If the rice needs a little more time, add 2–4 tbsp (30–60 ml) water and continue cooking a few minutes.
7. Remove from heat and let rest, covered, for 5 minutes. Discard bay leaf and cinnamon stick. Fluff rice gently with a fork, garnish with chopped cilantro, and serve with lime wedges.

1. Pat the chicken thighs dry and season with 1/2 tsp salt and 1/4 tsp black pepper. In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat and brown the chicken thighs 4–5 minutes per side until golden. Remove chicken and set aside.
2. Reduce heat to medium. Add the chopped onion to the pot and cook 4–5 minutes until translucent. Stir in the garlic and ginger and cook 1 minute until fragrant.
3. Add the diced tomatoes, turmeric, cumin, curry powder, bay leaf, and cinnamon stick. Cook 3–4 minutes until tomatoes begin to break down.
4. Stir in the rice to coat grains in the spiced mixture and toast 1–2 minutes. Return the browned chicken thighs to the pot, nestling them into the rice.
5. Pour in the coconut milk and chicken stock, add the raisins and peanuts if using, and bring to a gentle simmer. Adjust salt and pepper to taste.
6. Cover, reduce heat to low, and simmer 18–22 minutes until rice is tender and liquid is absorbed. If the rice needs a little more time, add 2–4 tbsp (30–60 ml) water and continue cooking a few minutes.
7. Remove from heat and let rest, covered, for 5 minutes. Discard bay leaf and cinnamon stick. Fluff rice gently with a fork, garnish with chopped cilantro, and serve with lime wedges.