Riz a Djej (Lebanese Spiced Rice with Chicken and Toasted Almonds)

Season the chicken breast with salt, pepper, and a generous pinch of seven-spice blend. Heat a skillet over medium-high heat with a whisper of olive oil and sear the chicken until golden brown and cooked through, about 6-7 minutes per side. Let it rest for 5 minutes before shredding into bite-sized pieces.

In a small pan, lightly toast the sliced almonds until they are fragrant and golden-brown, then set aside.

In a medium saucepan, gently warm the cooked rice with a splash of water and a dash of cinnamon. Fold in the fresh spinach just until it wilts into the rice, retaining its vibrant green color.

To serve, mound the spiced spinach-rice onto a plate. Top with the shredded chicken. Drizzle the pomegranate molasses over the chicken to add a sharp, fruity brightness. Finally, shower the dish with the toasted almonds for a crucial crunch. Serve immediately while the rice is steaming and fragrant.