Chicken and Rice with Toasted Almonds

Hashweh-style rice cooked with cinnamon, cumin and chicken in one pot, finished with toasted almonds and yogurt.

Ingredients

For 4 servings.

• 1 1/2 lb boneless skinless chicken breasts, diced
• 1 1/2 cups basmati rice, rinsed
• 1 yellow onion, diced
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 3 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 cup slivered almonds (optional topping)
• 1/2 cup greek yogurt (optional topping)
• 1/4 cup parsley, chopped (optional topping)

Method

1. Brown the chicken in the oil for 5 minutes, then add the onion and cook for 4 minutes more.
2. Stir in the spices, then the rice, and pour in the broth with the salt and pepper.
3. Bring to a boil, cover and cook on low for 18 minutes. Rest off the heat for 5 minutes.
4. Toast the almonds in a dry pan until golden. Fluff the rice, scatter with almonds and parsley and serve with yogurt.

Diets and allergens

Nutrition per serving

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