This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.


For the Rice
  • 1 tablespoon butter
  • 1/4 cup broken spaghetti
  • 1 cup long-grain white rice
  • Salt and pepper
  • A fat pinch (about 24) saffron threads
  • 2 tablespoons (a small handful) golden raisins
  • 1 1/2 cups chicken stock
  • 1/4 cup pine nuts, toasted
For the Chicken
  • 2 tablespoons olive oil
  • 8 bone-in, skin-on chicken thighs
  • Salt and pepper
  • 3 tablespoons rosemary, coarsely chopped
  • Zest of 1 orange
  • 2 oranges, cut into half-inch slices
  • 2 tablespoons butter
  • 2 shallots, chopped
  • 4 cloves garlic, sliced
  • 1 teaspoon red chili flakes
  • 3/4 cup oil-cured pitted black olives
  • 1/2 cup Marsala
  • 1 cup chicken stock


Serves: 4


For the rice, heat a saucepot over medium-high heat with about 1 tablespoon butter. When it foams, add spaghetti and toast to deep golden and nutty in fragrance. Add rice and stir another minute then add salt, pepper, saffron and raisins. Pour in about 1 1/2 cups stock and cover, reduce heat to low and simmer 15-18 minutes. Fluff with fork and combine with pine nuts.

Meanwhile, heat a cast-iron skillet or large skillet over medium-high heat with olive oil, 2 turns of the pan. Season chicken with salt and pepper then add to pan with the rosemary and orange zest. Brown chicken on both sides and remove; add sliced oranges and brown them on both sides. Remove oranges and add 2 tablespoons butter to the pan along with the shallots, garlic and chili flakes. Stir a minute or two then add Marsala and 1 cup stock. Bring to a boil, reduce heat then add olives, chicken and oranges back to the pan and simmer together to thicken a bit.

Serve chicken on a bed of rice or alongside.