In a large pot, add chicken pieces and cover with water. Season with salt, pepper, and cinnamon. Bring to a boil and then simmer until cooked through.

Remove chicken from pot and set aside. In the same pot, add rice and cook in the remaining broth until tender.

In a skillet, melt butter and add chopped nuts. Cook until golden brown and fragrant. Stir in parsley.

Serve the rice topped with chicken and sprinkle the nut topping over the dish.