Musakhan Chicken Rice Recipe (with Video)

1. Pat the chicken dry and season with 7 spice, sumac, cumin 2 teaspoons of the salt, black pepper, and 2 tablespoons of the olive oil. Use your hands to rub the spice mixture into the chicken, making sure it’s well coated on all sides.
2. Heat the remaining olive oil in large heavy pot over medium-high heat. Add the chicken thighs presentation side down and cook undisturbed for 8 minutes. Remove the chicken from the pot and set aside.
3. Add the onions into the same pot and cook until translucent, about 5-7 minutes. Add the rice, remaining ½ teaspoon of the salt and cinnamon and stir until the spices are incorporated and the rice is lightly toasted, about 2 more minutes.
4. Add the water on top of the rice and onion mixture and bring the mixture to a boil. Nestle the chicken thighs back on top of the rice, lower the heat to a simmer and cover with a tight fitting lid for 20 minutes. Remove from heat and allow the rice to steam still covered for 5 more minutes.
5. Uncover, fluff the rice and enjoy with fresh parsley.