Fragrant Middle Eastern Chicken and Rice with Toasted Almonds

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 skillet and set aside.

Add rinsed basmati rice to the skillet and toast for 2 minutes, stirring constantly, until lightly golden.

Stir in chicken broth, cumin, coriander, cinnamon, salt, and black pepper. Bring to a boil.

Return chicken to the skillet, reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is tender and liquid is absorbed.

While the rice cooks, toast the slivered almonds in a small dry pan over medium-low heat for 3-5 minutes, stirring frequently, until golden brown. Watch carefully to prevent burning.

Once the rice is cooked, remove the skillet from heat and let it rest, covered, for 5 minutes.

Fluff the rice with a fork, then sprinkle with toasted slivered almonds before serving.