Directions: |
Directions:Instructions
Lightly toast the assorted nuts (pistachios, cashews, almonds) in a non stick pan on low heat until golden. Set aside
In a large stock pot, add the washed chicken, onion, carrot, celery, cinnamon stick, cloves, bay leaves cardamom, peppercorns and salt with the boiling water. Bring to the boil then simmer for at least 45 minutes, removing any foam that comes to the surface
As the chicken broth is simmering, soak the rice in a bowl of water for around half an hour and set aside
When the chicken broth is done after 45 minutes, remove the chicken and drain the liquid over a fine colander into a pot.
Shred the chicken from the bone and keep the chicken breast in large chunks, cover and set aside
In a wide casserole pan, sauté the chopped onion in a good drizzle of mild olive oil on low heat until soft and translucent. This may take 15 minutes
Then add the mince meat, black pepper, 7 spice, cinnamon and around a teaspoon of salt. Increase the heat to medium and sauté for around 5-10 minutes until well browned, pressing with the back of a wooden spoon to break apart
Drain the rice in a fine sieve and add to the mince meat along with the butter and sauté for a few minutes. Add 4.5 cups of chicken broth to the rice, bring to the boil and then cover with a lid then simmer for 20 minutes
The rice is done when there should be no extra liquid, fluff it with a fork and add to a large platter
Lay the shredded chicken on top and sprinkle with the assorted nuts
Serve with a side of yoghurt or green salad |
This recipe for Lebanese chicken and rice (rez a djaj) is from