3 tbs olive oil
4 boneless, skinless, chicken thighs
2 diced onions
1 lb ground beef
1 tbs minced garlic
2 tsp cinnamon
1 tsp allspice
¼ tsp cayenne
¾ tsp salt
1 ½ cups brown rice
3 cups hot chicken stock
2 tbs pine nuts
2 tbs parsley
Heat the olive oil over high heat in a frying pan.
Saute the chicken on both sides until golden brown.
Remove the chicken from the pan and set aside.
Add the onion and ground beef to the same pan.
Cook until browned.
Add garlic and cook for 2 more minutes.
Add the cinnamon, allspice, cayenne and salt.
Cook another 2 minutes, stirring constantly.
Stir in the rice.
Place the chicken on top and add the pine nuts.
Pour the stock over the top.
Cover and cook on low for about 30 minutes.
Remove pan from heat and sprinkle with parsley.