Jordanian Chicken and Rice with Parsley and Cumin

Method

1. Heat olive oil in a pot. Sauté onion and garlic until softened.
2. Add chicken and cook until browned. Stir in cumin and cook for 2 minutes.
3. Pour in chicken broth, bring to a boil, then reduce heat and simmer for 20 minutes.
4. Add rice, parsley, and butter. Cook covered for 15 minutes or until rice is tender.
5. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.