Preheat the oven to 350°F.

Rinse the rice well, then place it in a bowl of cold water to soak as you prepare the other ingredients. This helps remove excess starch and makes for fluffy rice.

Cut the chicken thighs into 2”-3” pieces, and salt with 1½ teaspoons of kosher salt and freshly ground pepper. Reserve.

Peel and julienne (matchstick cut) the carrots. Alternatively, you can use the medium holes of a box grater, or the shredder attachment on a food processor to grate the carrot. Peel and halve the onions, then slice them thin. Halve the garlic heads crosswise and reserve.

On medium-high heat, generously drizzle oil into the bottom of a large Dutch oven, or a wide heavy-bottomed deep skillet (at least 12” wide). If you do not have either, you can brown the chicken and vegetables in any large skillet, and then transfer everything to a large ceramic or pyrex casserole dish. Brown the seasoned chicken thigh pieces on each side, then remove and reserve.

Lower the heat to medium, and into the same Dutch oven or skillet, add the onions and carrots. Generously season with salt and pepper, and sauté for 5-6 minutes or until softened. Add the cumin, coriander, paprika, and pepper to the onions and carrots and sauté for an additional minute. Drain the rice that has been soaking, and then add it to the carrots and spice mixture. Sauté and stir for 1-2 more minutes, until the rice is well coated in the mixture. At this point, if you are using a casserole dish, transfer the mixture to the dish. If you are using a Dutch oven or deep skillet, continue the next steps in the same pot.

Add the chicken to the rice mixture, then nestle the garlic heads and bay leaves into the rice. Pour the boiling stock or water over the rice and chicken mixture (the liquid must be at a boil when added in order to cook the rice properly). Make sure everything is covered by at least ¼” of liquid. If not, add an additional ¼ cup of boiling water or stock.

Cover the Dutch oven or skillet with a lid, or cover the casserole dish tightly with foil. Place in the oven for 50 minutes. Remove from the oven, and leave the plov covered for an additional 10 minutes.

Once it has rested, fluff the rice just before serving. There may be delicious browned crispy bits of rice on the edges. If your rice still feels too wet, you can cover it again and put it back in the oven for an additional 10-15 minutes to cook further. 

This recipe originally appeared on The Nosher