Ingredients:

  • 1.5 lbs boneless chicken breasts
  • 2 tbsp raw honey
  • 2 tbsp fresh lemon juice
  • 1 tbsp ground sumac
  • 1 tsp Aleppo pepper
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground allspice
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1.5 cups long-grain Basmati rice, rinsed
  • 2.5 cups low-sodium chicken broth
  • 1 cinnamon stick
  • 3 green cardamom pods, cracked
  • 1 tsp ground turmeric
  • 0.25 cup toasted pine nuts
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. In a small glass bowl, whisk together the honey, lemon juice, olive oil, minced garlic, sumac, Aleppo pepper, ground cinnamon, and allspice to create the marinade.
  2. Coat the chicken breasts thoroughly in the marinade. Let sit for at least 15 minutes at room temperature or up to 4 hours in the refrigerator.
  3. Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat. Remove chicken from marinade (reserve excess liquid) and sear until a mahogany crust forms, about 3-4 minutes per side. Remove chicken and set aside.
  4. In the same skillet, add the rinsed rice, cinnamon stick, cardamom pods, and turmeric. Toast the grains in the residual oil for 2 minutes until fragrant and coated.
  5. Pour in the chicken broth and any remaining marinade. Bring to a boil, then reduce heat to low. Place the chicken back on top of the rice.
  6. Cover tightly and simmer for 15-18 minutes until the liquid is absorbed and chicken reaches an internal temperature of 165°F (74°C).
  7. Remove from heat and let rest for 5 minutes. Fluff the rice with a fork and garnish with toasted pine nuts and fresh parsley before serving.