Egyptian Spiced Chicken and Rice Skillet

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.

Add chopped onion to the skillet and cook until softened, about 3-5 minutes. Add minced garlic, cumin, coriander, turmeric, and cinnamon. Cook for 1 minute more, stirring constantly until fragrant.

Stir in the rinsed rice, chicken broth, salt, and black pepper. Bring the mixture to a boil.

Return the browned chicken to the skillet, nestling it into the rice mixture. Reduce heat to low, cover the skillet tightly, and simmer for 18-20 minutes, or until the rice is tender and all liquid is absorbed.

Remove the skillet from heat and let it rest, covered, for 5 minutes.

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