Step by step

Method

4 steps

1. 1

   Pat 1½ pounds boneless chicken thighs dry; season with salt, pepper, and ½ teaspoon allspice or cinnamon. In a pot, heat 1 tablespoon oil; brown chicken 3–4 minutes per side. Add ½ diced onion and 2 minced garlic cloves around the chicken; cook 2 minutes. Pour in ½ cup water or stock, cover, and simmer 12–15 minutes until chicken is cooked through. Remove chicken; shred or slice. Keep any juices.

2. 2

   In the same pot, melt 1–2 tablespoons butter or oil. Soften remaining ½ diced onion 4 minutes until golden. Stir in 1½ cups rinsed rice (or 1 cup rice + ½ cup broken vermicelli toasted gold first for hashweh-style). Add ½ teaspoon allspice, ¼ teaspoon cinnamon, and ¾ teaspoon salt. Toast 1 minute.

3. 3

   Add 2½ cups chicken stock (include the reserved cooking juices). Bring to a boil, cover, simmer on low 15–18 minutes until rice is tender. Rest 10 minutes. Fold in toasted pine nuts or almonds and chopped parsley.

4. 4

   Serve rice topped with chicken and more nuts. Optional: a side of yogurt. You want fragrant spiced rice with juicy chicken and crunchy nuts — not plain rice with dry chicken slapped on.