Savory Chicken Rice Pilaf

1In a large skillet, heat olive oil (2 tablespoons) over medium heat.

2Add the chopped onion (1) and minced garlic (2 cloves), sauté until fragrant, about 2 minutes.

3Add the boneless (1 pound) chicken thighs to the skillet and cook until browned on all sides, about 5-7 minutes.

4Stir in the cumin (1 teaspoon), paprika (1 teaspoon), turmeric (½ teaspoon), and cinnamon (½ teaspoon), and cook for another 2 minutes to toast the spices.

5Add the basmati rice (1 cup) to the skillet and stir to coat the rice with the spices and chicken juices.

6Pour in the chicken broth (2 cups) and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.

7Stir in the frozen peas (½ cup) and cook for an additional 5 minutes until the peas are heated through.

8Season with salt and pepper to taste.

9Garnish with chopped parsley (¼ cup) and chopped almonds (¼ cup) before serving.

10Serve the savory chicken rice pilaf hot and enjoy!