1 cup (250 ml) basmati rice

1 1/2 cups (375 ml) water

1 tablespoon (15 ml) ground allspice

4 boneless, skinless chicken breasts

2 tablespoons (30 ml) olive oil

1/2 cup (125 ml) sliced almonds

1/2 cup (125 ml) chicken broth

Salt

Rinse the rice in cold water, draining repeatedly until the water runs clear. In a saucepan, bring the rice and water to a boil. Reduce the heat, stir and cover. Cook without stirring until al dente, about 15 minutes. Remove from the heat and let rest for about 5 minutes. Set aside.

Meanwhile, dust both sides of the chicken breasts with allspice. Set aside for 5 minutes. Season with salt and pepper.

In a skillet over medium-high heat, cook the chicken breasts in the oil until evenly browned and no longer pink in the centre, about 5 minutes per side. Transfer to a plate and tent with aluminum foil. Let rest for 5 minutes.

In the same skillet, toast the almonds, adding oil if necessary. Add the rice and broth and continue cooking for 2 minutes. Adjust the seasoning.

Slice the chicken breasts and serve with the almond rice

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