Riz a Dajaj (رزّ بالدجاج) — Lebanese Spiced Chicken Rice with Toasted Almonds

• 1000 gChicken thighs, bone-in and skin-on (about 6 thighs)
• 8 gFine sea salt (for seasoning chicken)
• 2 tspGround black pepper
• 1 tspGround cinnamon
• 1 tspGround allspice
• 0.5 tspGround cumin
• 0.5 tspGround turmeric (for color and earthiness)
• 30 mlOlive oil
• 200 gYellow onion, finely diced (about 1 large onion)
• 10 gGarlic, minced (about 3 cloves)
• 1 leafBay leaf
• 1500 mlWater
• 360 gLong-grain rice (rinsed until water runs mostly clear)
• 45 gUnsalted butter (for richness and to toast rice)
• 60 gVermicelli (broken into 2–3 cm pieces) (Lebanese-style rice addition)
• 5 gChicken bouillon powder (optional, strengthens broth)
• 15 mlLemon juice (about 1 tbsp)
• 60 gSlivered almonds
• 15 mlNeutral oil (sunflower or canola) (for toasting almonds)
• 10 gChopped flat-leaf parsley (optional garnish)

Instructions

1. 1

   Pat the chicken thighs very dry with paper towels, then season them with the salt and black pepper on all sides. Mix the cinnamon, allspice, cumin, and turmeric in a small bowl and rub the spice blend evenly over the chicken.

2. 2

   Heat the olive oil in a large heavy pot over medium-high heat until it shimmers. Add the chicken skin-side down and sear for 5–7 minutes until deeply golden, then flip and sear the second side for 3–4 minutes to build flavor.

3. 3

   Reduce the heat to medium and add the diced onion around the chicken, stirring so it softens without burning. Cook for 6–8 minutes until the onion turns translucent, then add the minced garlic and cook for 60 seconds until fragrant.

4. 4

   Add the bay leaf and pour in the water, scraping the bottom of the pot to dissolve the browned bits into the broth. Bring to a boil, then lower to a steady simmer, cover, and cook for 25 minutes until the chicken is cooked through and the broth is flavorful.

5. 5

   Transfer the chicken to a plate and loosely cover it to keep it warm. Strain the broth through a fine sieve into a bowl, then measure out 900 ml of broth for the rice; if you have less, top up with water to reach 900 ml.

6. 6

   Rinse the rice in several changes of water until it runs mostly clear, then drain well so the grains cook fluffy rather than gummy. Keep the rice ready beside the stove because the vermicelli toasts quickly.

7. 7

   Wipe out the pot, then melt the butter over medium heat. Add the vermicelli and stir constantly for 2–3 minutes until it turns a deep golden brown, then immediately add the drained rice and stir for 60–90 seconds to lightly toast the grains.

8. 8

   Pour in the measured 900 ml broth and whisk in the bouillon powder if using. Bring to a gentle boil, then reduce to low, cover tightly, and cook for 16 minutes without lifting the lid so the steam stays trapped.

9. 9

   Turn off the heat and let the rice rest, still covered, for 10 minutes so the grains finish steaming and separate. Fluff the rice with a fork, then stir in the lemon juice to brighten the warm spices without making the dish sour.

10. 10

    While the rice rests, toast the almonds in a small skillet with the neutral oil over medium heat. Stir for 3–5 minutes until evenly golden, then immediately transfer to a plate to stop the cooking and prevent bitterness.

11. 11

    Nestle the chicken pieces over the rice and cover for 3 minutes so the chicken reheats gently from the steam. Serve the rice on a platter topped with toasted almonds and parsley, ensuring each portion gets both chicken and the crunchy nut topping.