Always wanted to make yellow rice! I wish Korea sold a wider range of spices..... Chicken Tagine - 3 tablespoons olive oil - 8 chicken thighs, skin on - Salt and freshly ground pepper to taste - 1 large onion, diced - 2 carrots, diced - 3 garlic cloves, diced - 1 teaspoon ground coriander - 1 teaspoon ground cumin - 1 teaspoon ground cinnamon - 1 teaspoon ground ginger - 1 cup chicken stock - 1/2 cup dried cranberry - 3 tablespoons chopped Italian parsley Yellow Rice - 2 teaspoons turmeric - 1 teaspoon ground cumin - 1 garlic clove, minced - 1 tablespoon olive oil - 2 cups basmati rice - 2 1/2 cup chicken stock Directions: 1) Season chicken with salt and pepper. Heat oil on medium high heat in a large sautee pan. Add the chicken, skin side down, and sear for 5 minutes. Flip to cook another side until browned on each side. Set aside. 2) Pour off all but 1 tablespoon oil from pan. Add onion and carrot, and cook for 5 minutes. Stir occasionally. 3) Add garlic, stir for another 30 seconds. Add coriander, cumin, cinnamon and ginger, cook until fragrant, about a minute. 4) Add chicken stock and dried cranberries. Scrape any brown bits stuck to the bottom of the pan. 5) Put chicken back in pan in a single layer. Bring it to a boil, then reduce heat to medium-low, cover and cook until chicken is tender, about 50 minutes. 6) To prepare yellow rice, in a deep sauce pan, cook turmeric, cumin and garlic with olive oil on medium heat until fragrant, about a minute. 7) Rinse rice well and drain. Add into the sauce pan, stir with spice until all rice becomes yellow. 8) Add stock, turn heat to high and bring liquid to a boil. Then reduce to low, close lid and let it simmer for 20 minutes. 9) Let rice rest for another 10 minutes. 10) To serve, spread the rice on a big serving platter, and arrange the chicken pieces on top. Spoon the sauce with dried cranberries and carrot over. Sprinkle with chopped parsley and serve. Put remaining sauce in a small bowl and serve if necessary.