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“The method for cooking chicken in this recipe, scoring bone-in chicken, crisping skin then steaming the meat without turning it, is Jacques Pepin’s. It’s brilliant, as is he. The texture of the meat is buttery yet the skin remains brown and crisp.”
For the rice, in a saucepot over medium to medium-high heat, melt butter. Add pasta and toast to dark golden and fragrant. Add nuts, rice, salt, pepper, saffron and lemon and orange zests, stir a minute then add stock and bring to a boil. Reduce heat to simmer, cover tightly and cook 15 minutes, shaking occasionally. Stir in the lemon juice and let sit, covered, for 10 minutes then fluff with a fork.
Using a sharp paring or utility knife, cut along both sides of the bone in the chicken thighs, scoring the meat near bone. Season both sides of the chicken with salt and pepper.