Egyptian Spiced Chicken and Rice Skillet (Koshary-Inspired)

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 5 minutes, stirring occasionally. Add minced garlic, ground cumin, ground coriander, and cayenne pepper (if using), and cook for 1 minute more until fragrant.

Stir in the rinsed rice and lentils, coating them with the spices and onion mixture. Cook for 2 minutes, stirring constantly.

Return the browned chicken to the skillet. Pour in the chicken broth, and season with salt and black pepper. Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the skillet tightly, and simmer for 20-25 minutes, or until the rice and lentils are tender and most of the liquid has been absorbed.

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

Fluff the chicken and rice mixture with a fork. Garnish with fresh chopped parsley before serving.