Spiced Shawaya with Aromatic Rice

1In a large bowl, mix the chicken pieces with cumin, coriander, turmeric, paprika (1 teaspoon), cinnamon, cayenne pepper (½ teaspoon), salt, and pepper. Let it marinate for at least 30 minutes.

2In a large pot, heat olive oil (¼ cup) over medium heat. Add the chopped onion (1 large) and sauté until translucent, about 5 minutes.

3Add the minced garlic (4 cloves) and grated ginger (2 tablespoons) to the pot, cooking for another 2 minutes until fragrant.

4Add the marinated chicken pieces to the pot, browning them on all sides for about 10 minutes.

5Pour in the chicken broth (4 cups) and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes until the chicken is cooked through.

6While the chicken is cooking, rinse the basmati rice (2 cups) under cold water until the water runs clear. Drain well.

7After 30 minutes, remove the chicken pieces from the pot and set aside. Strain the broth into a separate bowl, reserving the liquid.

8In the same pot, add the drained rice and 4 cups of the reserved chicken broth (4 cups). Bring to a boil, then reduce the heat to low, cover, and cook for 15-20 minutes until the rice is tender and the liquid is absorbed.

9Once the rice is cooked, fluff it with a fork and stir in the chopped parsley.

10Serve the spiced chicken over the aromatic rice, garnished with toasted almonds (¼ cup) and lemon (1) wedges.