Chicken And Almond Pilaf - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0F. 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.
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.
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.