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

In a small bowl, combine the ground turkey with a pinch of cinnamon, allspice, and black pepper. Sauté in a pan until browned and fragrant.

In a separate pot, poach the chicken breast in water seasoned with a bay leaf, onion, and a touch of salt until tender, about 12-15 minutes. Remove and shred with two forks.

Prepare the long-grain rice according to traditional methods (sautéed in a little oil before adding water/broth) to ensure separate, fluffy grains. Fold in the cooked ground turkey and its juices.

In the same pan, quickly wilt the fresh spinach with a squeeze of lemon and a tiny drizzle of olive oil.

Plate the spiced rice mixture as a foundation, top with the warm shredded chicken, and garnish generously with the toasted almonds. Serve the wilted spinach on the side to provide fresh, earthy contrast.