Ingredients

• 500 g Boneless, skinless chicken thighs
• 1.5 cups Basmati rice
• 1/2 cup Orzo pasta (risoni)
• 1 large Yellow onion
• 3 cloves Garlic
• 2 teaspoons Lebanese Seven-Spice blend (Baharat)
• 1 unit Cinnamon stick
• 3 cups Chicken broth
• 1/4 cup Sliced almonds
• 1/4 cup Fresh parsley
• 2 tablespoons Olive oil
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear, then drain. Dice the chicken and season with salt and pepper.

2. 2

   In a large Dutch oven or deep skillet, heat 1 tablespoon of olive oil over medium heat. Toast the sliced almonds until lightly golden, then remove and set aside.

3. 3

   Add the remaining oil to the same pot and brown the chicken on all sides. Remove the chicken and set aside.

4. 4

   In the same pot, add the chopped onion and sauté for 5 minutes until softened. Stir in the minced garlic, Seven-Spice blend, and cinnamon stick, and cook for 1 minute until fragrant.

5. 5

   Add the rinsed rice and orzo pasta to the pot and sauté for 2-3 minutes, stirring constantly, until the orzo is lightly golden.

6. 6

   Return the chicken to the pot. Pour in the chicken broth, season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until liquid is absorbed and rice and chicken are cooked.

7. 7

   Remove the cinnamon stick. Let stand, covered, for 5 minutes. Fluff the rice with a fork.

8. 8

   Serve hot, garnished with the toasted almonds and chopped fresh parsley.