INGREDIENTS
4
Chicken thighs, bone-in skin on
1
Bay leaf
1/4 cup
Flat leaf parsley
2 cloves
Garlic
1
Onion, medium
1 cup
Peas, frozen
4 cups
Chicken stock
1 cup
Rice, long grain
1/2 cup
Spaghetti
1 pinch
Cinnamon
1/2 tsp
Saffron threads
1
Salt and pepper
1 pinch
Turmeric
1 tbsp
Olive oil, extra virgin
3 tbsp
Butter