Lebanese Chicken and Rice (Riz a Djaj)

Step 1

Place the chicken thighs in a large pot, cover with water, and bring to a boil, then reduce heat and simmer for 30-35 minutes, until the chicken is cooked through and reaches 165°F with no pink remaining.

Step 2

Remove the chicken, let cool slightly, then shred or chop the meat, reserving 3 cups of the cooking broth.

Step 3

Rinse the white rice under cold water until it runs clear.

Step 4

Heat a little oil in a large pot over medium heat and toast the vermicelli noodles, stirring often, until golden brown, about 2-3 minutes.

Step 5

Add the rinsed rice, cinnamon, and allspice to the pot and stir to coat.

Step 6

Pour in the reserved broth, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, until the rice is tender and the liquid is absorbed.

Step 7

While the rice cooks, toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes, until golden and fragrant.

Step 8

Fluff the rice, fold in the shredded chicken, and top with the toasted almonds before serving.