YELLOW CHICKEN AND RICE

YELLOW CHICKEN AND RICE 1/2 teaspoon saffron threads 4 cups chicken stock 1 tablespoon extra virgin olive oil 3 tablespoons butter, divided 4 bone-in, skin on chicken thighs salt and pepper 1/2 cup broken spaghetti 1 cup long grain rice 1 medium onion, chopped 2 cloves garlic, minced 1 bay leaf 1 pinch cinnamon 1 pinch turmeric 1 cup frozen peas 1/4 cup flat leaf parsley, chopped Combine the saffron and chicken stock in a small saucepan. Bring to a simmer over low heat; keep warm. Meanwhile, heat the olive oil and 1 tablespoon of the butter in a large, high-sided skillet over medium heat. Season the chicken with salt and pepper. Add to the pan and cook until chicken is browned on both sides, cooking about 4-5 minutes per side. Remove chicken and cover with foil to keep warm. Melt the remaining butter in the skillet and add the spaghetti. Cook, stirring, until the pasta has toasted and browned, 2-3 minutes. Add the rice and stir to coat in the butter Add the garlic and onion and cook until the vegetables are soft, about 5 minutes. Add the bay leaf, cinnamon, turmeric and the saffron-infused stock. Add the reserved chicken back into the pan. Heat until boiling, the cover the pan and reduce the heat to medium. Cook until the rice is tender and the chicken is cooked through, 15-18 minutes. Discard the bay leaf then stir in the peas and parsley; serve.