Cinnamon Cardamom Crisp Yemeni Spiced Chicken with Cumin and Onions

Method

1. Heat olive oil in a large skillet over medium heat.
2. Mix cinnamon and cardamom into the marinade during preparation, and add to the pot during preparation before cooking.
3. Add onions and garlic, sauté until softened, about 3 minutes.
4. Add chicken and cumin, cook until chicken is browned, about 5 minutes.
5. Stir in salt and pepper, cook until chicken is fully cooked, about 3 minutes.
6. In a separate pot, bring chicken broth to a boil, add rice, reduce heat, and simmer for 15 minutes.
7. Garnish with chopped parsley before serving.
8. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.