Step 1

Prepare and measure all ingredients.

Step 2

Add 2 tablespoons of extra virgin olive oil to dutch oven or braiser and heat under medium temperature. Add chopped onion and saute for 2-3 minutes, until onion is translucent in color.

Step 3

Add chicken leg quarters, skin side down first to brown for about 3 minutes. Turn right side up and allow underside of chicken legs to cook for another 2-3 minutes. Be sure to stir onion so that it does not stick to the bottom of the dutch oven.

Step 4

Add tomato paste to chicken broth and whisk so that it breaks down and dissolves. Pour chicken broth/tomato mixture, garlic, dried parsley, nutmeg, allspice and cinnamon into dutch oven. Stir well to incorporate all ingredients and then add rice and stir again. Cover and reduce heat to medium low. Stir periodically to ensure the rice does not stick to the bottom of the dutch oven. The chicken and rice should be fully cooked after about 40-45 minutes.

Step 5

Melt 2 ounces of butter in a small saucepan and gently allow it to develop a brown color, sizzle and foam. This will allow the butter to develop a caramelized flavor. Spoon the cooked rice onto a serving dish and pour the brown butter over the rice. Use a fork to poke "holes" into the rice and allow the brown butter to seep through.

Step 6

Place the chicken on top of the prepared rice and squeeze 1/2 lemon over the cooked chicken. Garnish with lemon slices. Enjoy!