Middle Eastern Chicken Rice Pilaf

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.

2. 2

   Cut the boneless chicken breast into bite-sized pieces.

3. 3

   Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat. Add the slivered almonds and toast for 2-3 minutes until golden. Remove and set aside.

4. 4

   In the same pot, add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté for 4-5 minutes until soft and translucent.

5. 5

   Add the minced garlic and cook for 1 minute until fragrant.

6. 6

   Add the chicken pieces to the pot. Season with salt and black pepper. Cook for 5-6 minutes until the chicken is lightly browned on all sides.

7. 7

   Stir in the ground cumin, ground coriander, ground cinnamon, and ground turmeric. Cook for 1 minute to toast the spices.

8. 8

   Add the rinsed rice to the pot and stir to coat the grains with the spices and oil.

9. 9

   Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.

10. 10

    In the last 5 minutes of cooking, sprinkle the golden raisins over the rice (do not stir) and re-cover.

11. 11

    Once cooked, remove from heat and let the pilaf rest, covered, for 5 minutes.

12. 12

    Fluff the rice with a fork, then gently stir in the toasted almonds and chopped parsley.

13. 13

    Serve warm, garnished with extra parsley if desired.