Editorial sample recipeLebaneseintermediatehalalgluten-freedairy-free

Lebanese Spiced Chicken And Rice Skillet With Toasted Almonds

Name: Lebanese Spiced Chicken And Rice Skillet With Toasted Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 500 g Halal boneless skinless chicken thighs, cut into bite-sized pieces; 1.5 cups Long grain basmati rice, rinsed until water runs clear; 2.5 cups Halal chicken stock, warmed; 1 medium Yellow onion, diced; 1 tbsp Lebanese seven spice blend; 0.5 tsp Ground cinnamon; 0.25 cup Slivered almonds; 2.5 tbsp Olive oil; 1.25 tsp Salt

A fragrant one-skillet dish of seared chicken thighed cooked together with long-grain rice, warm cinnamon, and seven spices, topped with crunchy toasted almonds.

Prep: 15 min
Cook: 30 min
Total: 45 min

AI-generated illustration of Lebanese Spiced Chicken And Rice Skillet With Toasted Almonds

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Technique to learn

Absorption Rice Cooking

Steaming washed rice with a measured amount of seasoned hot liquid under a tight seal produces fluffy, separated grains fully infused with spice flavor.

Instructions

Step 1: Toast the slivered almonds in a dry skillet over medium-low heat for 3 to 4 minutes until light golden and fragrant, then set aside.
Step 2: Heat two tablespoons of olive oil in a deep heavy skillet over medium-high heat, then add the chicken pieces and salt, frying for 5 to 7 minutes until browned.

Step 3: Add the diced yellow onion to the skillet and sauté for 4 minutes until softened and translucent.

Step 4: Sprinkle in the Lebanese seven spice blend and ground cinnamon, tossing the chicken and onions to coat evenly in the aromatic spices for 1 minute.

Step 5: Stir in the rinsed basmati rice and pour in the warm chicken stock, bringing the mixture to a rolling boil over high heat.

Step 6: Reduce heat to low, cover tightly with a fitting lid, and simmer undisturbed for 18 minutes until rice is tender and liquid is absorbed, then let rest covered for 5 minutes off heat before fluffing with a fork and topping with toasted almonds.

Cooking tips

Rinsing the basmati rice multiple times removes extra surface starch and prevents the finished skillet rice from becoming gummy.
Keep a close watch when dry-toasting almonds because they can burn quickly once they start turning brown.
Original home-cooking adaptation inspired by Lebanese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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