Chicken And Almond Pilaf

• 1 tbsp vegetable or olive oil
• 1 lb boneless, skinless chicken thighs, cut into 1 inch pieces
• 1 None large brown onion, halved, thinly sliced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 3 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1 lb long-grain white rice
• 2 tsp finely grated lemon zest
• 1/3 cup lemon juice
• 4 cups chicken stock
• 1/2 bunch cilantro, coarsely chopped, plus more sprigs to serve
• 1 oz sliced almonds, toasted

1. Preheat oven to 350u0b0F. Heat oil in an 8-cup flameproof and ovenproof dish, preferably cast iron, over medium heat. Sear chicken, in batches, for 4 mins each batch. Transfer to a plate.
2. Add onion to dish and cook for 3 mins or until soft. Add ground spices and stir for 1 min, until fragrant. Add rice and stir until well coated with spice mixture. Add zest, lemon juice and stock and bring to a boil. Add chicken and cover with a tight-fitting lid.
3. Bake for 20 mins or until rice and chicken are cooked. Remove from oven. Let stand, covered, for 5 mins. Using a fork, fluff mixture then stir in chopped cilantro. Top with almonds and coriander sprigs, to serve.

vegetable, chicken, brown onion, ground cumin, ground coriander, ground cinnamon, ground turmeric, longgrain white rice, lemon zest, lemon juice, chicken stock, cilantro, almonds

Taken from recipes-plus.com/api/v2.0/recipes/23145 (may not work)