Lebanese Chicken Pulao

Ingredients for Lebanese Chicken Pulao:
Chicken stock cubes 2
Olive oil 1/4 cup
Onions (halved, thinly sliced) 2
Rice 1-1/4 cups
Red lentils 1/4 cup
Ground cumin 2 tsp
Ground cinnamon 1/2 tsp
Zested lemon 1
Chicken 1 kg
Currants 2 tbsp
Parsley leaves 1 cup

Method:
Dissolve 2 cups water and stock cubes. 
Heat 2 tbsp oil. 
Cook the onion until soft and starts to brown. 
Stir in rice, lentils, half the cumin, half the cinnamon and half the lemon zest for 1 minute. 
Add chicken stock. 
Bring to boil. Cover. 
Reduce heat to low. 
Cook until rice is done. 
Meanwhile, combine chicken and remaining cinnamon and cumin in a bowl. 
Season. 
Heat remaining oil. 
Cook chicken for 3 minutes each side or until golden. 
Stir in the currants and remaining stock. 
Reduce heat to low. 
Cover and cook for 5-7 minutes or until chicken is cooked through. 
Divide the rice mixture and chicken among bowls. 
Top with parsley and remaining lemon zest.

Lebanese Chicken Pulao by Zarnak Sidhwa