Directions

1. In a large bowl, combine the chicken pieces with Baharat spice blend, . Mix well to coat the chicken evenly.

2. Heat olive oil in a large, deep pan or skillet over medium heat. Add the chopped onion and minced garlic. Sauté until the onion turns golden brown and fragrant. Then add the red pepper.

3. Add the seasoned chicken pieces to the pan and cook until they are lightly browned on all sides.

4. Stir in the basmati rice and coat it well with the spices and chicken. Cook for a couple of minutes to toast the rice.

5. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes, or until the rice is cooked and fluffy.

6. Once the rice is cooked, remove the pan from the heat and let it sit, covered, for another 5 minutes to allow the flavors to meld together.

7. Fluff the rice with a fork and garnish with fresh coriander leaves before serving.