👨‍🍳 作り方

1. 1

   In a bowl, toss the chicken pieces with 1 tablespoon of olive oil, allspice, cardamom, turmeric, salt, and pepper.

2. 2

   Heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.

3. 3

   Add the diced onion to the pot and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Stir in the rinsed basmati rice and cook for 1 minute, stirring to coat the grains with oil.

5. 5

   Pour in the chicken stock and bring to a boil. Return the browned chicken to the pot. Add the drained chickpeas.

6. 6

   Reduce heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

7. 7

   Let stand for 5 minutes, then fluff the rice with a fork. Garnish with fresh chopped parsley before serving.