Melt butter in a large saucepan over medium-high heat. Add onion, ginger, and garlic to pan; sauté 5 minutes or until lightly browned. Stir in cumin, allspice, saffron, and cardamom; cook 15 seconds. Stir in tomato, raisins, and serrano; cook 1 minute. Add chicken; cook 5 minutes, stirring frequently. Add juice and salt; cook 30 seconds. Add rice; cook 1 1/2 minutes, stirring frequently. Stir in 2 cups water; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Sprinkle with cilantro.
The recipe turned out well and had a lot of flavor, but it was mostly cumin. It tasted like what I expect middle eastern/mexican fusion to be like. But I got my boyfriend to eat raisins in a cooked dish and he actually liked it! We fought for dibs on the leftovers! Would definitely make this again.
The recipe turned out well. Changes I made: jalapeno, not serrano, I cooked the rice separately because it never works for me when I cook it together (so less water). Sauteed onions for longer. Less cumin. 2 T. raisins only.
Served with oven baked eggplant (oil, salt, pepper and onion on a cookie sheet). Make again? Maybe