Chicken With Orzo, Rice And Chickpeas

• 2 tbsp olive oil
• 4 None chicken thigh fillets, thinly sliced
• 9 oz ground lamb
• 1 None medium Spanish onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/2 tsp cracked black pepper
• 10.5 oz white long-grain rice
• 4 oz orzo
• 4 cups chicken stock
• 1 (10 oz) can chickpeas, rinsed, drained
• 1 tbsp coarsely chopped fresh flat- leaf parsley leaves
• 1/3 cup slivered almonds, toasted

1. Heat oil in a large heavy-bottomed saucepan over medium-high heat. Cook chicken until browned then remove from pan.
2. Cook lamb, stirring, until browned. Add onion, garlic and spices. Cook, stirring, until onion is soft. Return chicken to pan along with rice, orzo, chicken stock and chickpeas. Bring to a boil then reduce heat and simmer, covered, for 12 mins. Remove from heat and let stand, covered, for 10 mins.
3. Stir in parsley. Serve sprinkled with nuts.

olive oil, chicken thigh, ground lamb, spanish onion, garlic, ground cinnamon, ground cumin, black pepper, rice, orzo, chicken stock, chickpeas, flat leaf parsley, slivered almonds

Taken from recipes-plus.com/api/v2.0/recipes/33492 (may not work)