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Labanese Almond Rice Chicken Recipe

Name: One Lebaneses Labanese Almond Rice Chicken Recipe
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 6 pieces bone-in chicken pieces (thighs and drumsticks); 1 cups plain full-fat yogurt; 2 tbs fresh lemon juice; 3 cloves garlic cloves, minced; 1 tsp ground allspice; 1 tsp ground cinnamon; 1 tsp ground black pepper; 1.5 tsp salt; 2 tbs olive oil; 2 cups long-grain rice (basmati), rinsed until water runs clear; 3 cups low-sodium chicken broth; 1 medium onion, finely chopped; 1 leaf bay leaf; 0.75 tsp salt; 0.5 tsp ground black pepper; 2 tbs butter (or ghee); 1 tbs olive oil; 3 oz whole blanched almonds; 0.5 cups slivered almonds; 1 tbs powdered sugar; 0.5 tsp ground cinnamon; 1 tbs butter; 2 tbs fresh parsley, chopped (optional); 2 tbs toasted pine nuts (optional)

Inspired by One Lebanese

Time1h 35m

Serves4

Make Labanese Almond Rice Chicken Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken & Marinade

6 pieces bone-in chicken pieces (thighs and drumsticks)

1 cups plain full-fat yogurt

2 tbs fresh lemon juice

3 cloves Garlic cloves, minced

1 tsp ground allspice

1 tsp Ground cinnamon

1 tsp ground black pepper

1 1/2 tsp Celtic sea salt

2 tbs olive oil

Rice & Broth

2 cups long-grain rice (basmati), rinsed until water runs clear

3 cups low-sodium chicken broth

1 medium Onion, finely chopped

1 leaf bay leaf

3/4 tsp Celtic sea salt

1/2 tsp ground black pepper

2 tbs butter (or ghee)

1 tbs olive oil

Almond Topping & Garnish

3 oz whole blanched almonds

1/2 cups slivered almonds

1 tbs powdered sugar

1/2 tsp Ground cinnamon

1 tbs Butter

2 tbs fresh parsley, chopped (optional)

2 tbs toasted pine nuts (optional)

Method

Chicken & Marinade

Marinate chicken

Pat the chicken pieces dry with paper towels. In a large bowl combine yogurt, lemon juice, minced garlic, allspice, cinnamon, black pepper, 1.5 tsp salt and 2 tbsp olive oil. Add the chicken and coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–6 hours (up to overnight).

Brown chicken

When ready to cook, remove chicken from refrigerator 20 minutes before cooking to come closer to room temperature. Heat a large ovenproof skillet or Dutch oven over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. Shake excess marinade off the chicken, then brown skin-side down in batches, 4–5 minutes until golden. Flip and brown the other side 2–3 minutes. Remove browned chicken to a plate; reserve pan juices.

Rice & Broth

Sauté onion and toast rice

Reduce heat to medium. If needed, add 1 tbsp butter to the same pan used for chicken. Add the finely chopped onion and sauté until translucent, 4–5 minutes, scraping browned bits from the bottom. Push the onion to the side and add the rinsed rice. Stir and toast rice in the pan for 2–3 minutes until grains look translucent at the edges and smell nutty.

Add broth and simmer

Pour in 3 cups chicken broth, add 1 bay leaf, 3/4 tsp salt and 1/2 tsp pepper. Stir to combine and bring to a gentle simmer. Nestle the browned chicken pieces on top of the rice, skin-side up, allowing some of the cooking juices to mingle with the broth.

Bake or simmer until done

Cover the skillet or transfer to a preheated 350°F (175°C) oven. Cook until rice is tender and chicken registers 165°F (74°C) and releases clear juices, about 25–30 minutes. Alternatively, cover and cook on low heat on the stovetop for 28–32 minutes. Do not uncover during cooking to ensure proper steam.

Rest

Remove from oven or stove. Let the dish rest, covered, for 8–10 minutes to allow the rice to finish steaming. Remove and discard the bay leaf.

Almond Topping & Garnish

Toast almonds

While rice and chicken cook or during resting, melt 1 tbsp butter in a small skillet over medium heat. Add whole blanched almonds and slivered almonds. Toast, stirring frequently, until deeply golden and fragrant, 4–6 minutes. Watch carefully to avoid burning.

Finish with sugar and cinnamon

Sprinkle 1 tbsp powdered sugar and 1/2 tsp ground cinnamon over the hot toasted almonds in the pan; stir briefly just to coat and melt the sugar lightly — this creates a sweet, slightly glazed finish typical of Lebanese style. Remove from heat.

Plate and garnish

Spoon the rice onto a serving platter or serve family-style from the pot. Arrange the chicken pieces on top. Evenly scatter the toasted glazed almonds and optional toasted pine nuts. Sprinkle chopped parsley for color. Serve hot.