Lebanese Chicken and Rice

Lebanese Chicken and RiceYield: 4 servings
3 tablespoons olive oil4 boneless, skinless chicken breasts4 ounces diced onion12 ounces ground beef or ground lamb1 tablespoon minced garlic2 teaspoons ground cinnamon1 teaspoon ground allspice1/4 teaspoon ground cayenne pepper3/4 teaspoon salt1-1/2 cups long grain rice3 cups hot chicken stock, lamb stock or water2 tablespoons minced parsley
Heat the olive oil over high heat in a heavy bottomed pan (pref-erably cast-iron). Saut� the chicken breasts on both sides until they are golden brown. Remove the chicken breasts from the pan and set aside.
Add the onion and ground beef or ground lamb to the same hot pan. Cook until the onions and meat is beginning to brown, then add the garlic and cook another minute or two. Add the cinnamon, allspice, cayenne pepper and salt; saut� two minutes while stirring.
Stir in the rice making sure that it is fully incorporated with the oil and spices, place the chicken breasts in the rice. Pour in the stock or water and cover with a tight fitting lid or aluminum foil. Bake in a 375 oven for 20 minutes. Remove the pan from the oven and sprinkle with minced parsley