Lebanese · intermediate
Lebanese Spiced Chicken And Rice Skillet With Toasted Almonds
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 TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
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.
- 02
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.
- 03
Add the diced yellow onion to the skillet and sauté for 4 minutes until softened and translucent.
- 04
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.
- 05
Stir in the rinsed basmati rice and pour in the warm chicken stock, bringing the mixture to a rolling boil over high heat.
- 06
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.
A LITTLE KITCHEN KNOW-HOW
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.
Notes from the kitchen
- 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.
