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Ingredients
  • 1 tablespoon vegetable or olive oil
  • 500 gram chicken thigh fillets, cut into 2cm pieces
  • 1 large brown onion, halved, thinly sliced
  • 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3 teaspoon ground cinnamon
  • ½ teaspoon ground turmeric
  • 2 cup long-grain white rice
  • 2 teaspoon finely grated lemon zest
  • ⅓ cup lemon juice
  • 1 litre (4 cups) chicken stock
  • ½ cup coarsely chopped coriander
  • ¼ cup flaked almonds, toasted
  • ½ cup coriander sprigs, to serve
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