Iraqi-Inspired Chicken and Almond Rice

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs
• 1 1/2 cups basmati rice, rinsed
• 1 yellow onion, sliced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 2 1/2 cups low-sodium chicken broth
• 1/3 cup raisins
• 1/3 cup sliced almonds, toasted
• 2 tbsp chopped parsley
• Kosher salt and black pepper

Steps

1. Season chicken with cumin, coriander, turmeric, cinnamon, salt and pepper.
2. Brown chicken in oil in a deep skillet for 4 minutes per side; transfer to a plate.
3. Cook onion until golden, stir in rice, then add broth and raisins.
4. Nestle in the chicken, cover and simmer on low until the rice is tender and chicken reaches 165°F, about 20 minutes.
5. Rest covered 10 minutes, fluff the rice and finish with almonds and parsley.

Allergen note: Contains tree nuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.