Egyptian Spiced Chicken and Rice Pilaf

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.

Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.

Add the chopped onion to the pot and cook until softened, about 3-4 minutes. Add the minced garlic, ground cumin, ground coriander, turmeric powder, and cinnamon powder. Cook for 1 minute more, stirring constantly, until fragrant.

Stir in the rinsed Basmati rice, ensuring it is well coated with the spices. Return the browned chicken to the pot.

Pour in the chicken broth, add salt and black pepper. Bring the mixture to a boil.

Reduce the heat to low, cover the pot tightly, and simmer for 18-20 minutes, or until all the liquid has been absorbed and the rice is tender.

Remove the pot from the heat and let it rest, covered, for 5 minutes. This allows the rice to steam further and become fluffy.

Fluff the rice with a fork, then garnish with fresh chopped parsley before serving.