Spring Onion Chicken Breasts and Rice Pilaf with Almonds

For the rice, heat a saucepan with a lid over medium to medium-high. Add the almonds and toast until light golden; transfer to a plate. Add the butter to the pan. When it foams, add the spaghetti and cook until browned, about 2 minutes. Add the rice, season with salt and pepper and stir to coat. Add two cups stock and bring to a boil. Reduce the heat to low, cover and simmer 15-18 minutes until the rice is tender; shaking the pan occasionally and adding stock if the rice is too dry. Stir in the almonds.

Meanwhile, season the chicken with salt and pepper. In a large skillet, heat the olive oil, two turns of the pan, over medium-high. Add the chicken and cook until brown, 3-4 minutes per side; transfer to a plate. Add butter to the skillet. When it foams, add the spring onion whites, thyme and garlic; season with salt and pepper. Swirl the skillet for a minute or two; whisk in the flour and then the wine. Simmer for a few seconds to reduce slightly, and then whisk in the stock. Bring to a bubble, return the chicken to the skillet and simmer until the chicken is cooked through, 3-5 minutes.