Dairy-Free Lebanese Breakfast Hashweh with Chicken

Instructions

1. 1Place a 30.48 cm skillet or a large heavy-bottomed pot over medium heat. Add the 2 tablespoons of olive oil and let it heat until it shimmers, about 1 minute. Add the about 680 g of boneless, skinless chicken thighs, diced into bite-sized pieces. Cook the chicken for 5-7 minutes, turning occasionally, until it is browned on all sides. The chicken should reach an internal temperature of 74°C.
2. 2Add the 1 medium onion, finely chopped, and the 4 cloves of garlic, minced, to the skillet with the chicken. Cook for 5 minutes, stirring often, until the onion is softened and translucent. You should be able to smell the garlic becoming fragrant.
3. 3Stir in the 1 teaspoon of cinnamon, 0.5 teaspoon of allspice, 0.25 teaspoon of nutmeg, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
4. 4Add the 1 cup of basmati rice and the 2 cups of vegetable broth to the skillet. Stir everything together. Increase the heat to medium-high and bring the mixture to a rolling boil, which should take about 2-3 minutes.
5. 5Once boiling, immediately reduce the heat to low. Cover the skillet tightly with a lid. Let it simmer for 18-20 minutes, or until the rice is tender and all the liquid has been absorbed. Do not lift the lid during this time.
6. 6Remove the skillet from the heat and let it stand, covered, for 5 minutes. This allows the rice to finish steaming. Uncover the skillet and gently stir in the 0.25 cup of pine nuts, 0.25 cup of raisins, and 0.25 cup of fresh parsley, chopped. Serve the Dairy-Free Lebanese Breakfast Hashweh hot.

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