Lebanese Rice and Chicken
Lebanese Rice and Chicken
4-6 portions
Ingredients
- 2 tablespoons of canola oil
- 300 g of ground beef
- 6 chicken thighs or breasts
- 2 tsp of salt
- 1 pinch of lebanese 7 spices
- 1/2 tsp of cinnamon
- 2 cinnamon sticks
- 3-4 bay leaves
- 1 pinch of freshly grated nutmeg; that's the secret for a yummy taste!
- 4 cups of chicken broth
- 2 cups of rice
- 1 onion
- Sliced toasted almonds and cashew nuts
Preparation
- In a large pan, heat canola oil over medium heat. Add the ground beef, 7 Lebanese spices and salt. Cook, stirring from time to time, for 5 to 7 minutes or until the meat is golden brown. Set aside.
- In a large saucepan and over medium to high heat, grill the chicken breasts or thighs for 3-4 minutes to give them a beautiful golden color on both sides. Remove from heat.
- Boil 4.5 cups of water and add the onion, the cinnamon sticks, bay leaves and the salt.
- When the water boils, add the chicken breasts or thighs in the water and simmer over low heat for 20 minutes. Then remove the chicken and set aside.
- Wash the rice and soak it in water for 30 minutes.
- Add the rice to the chicken broth. Bring to a boil, then lower the heat and cook the rice for 15 minutes.
- In a small pan, add a little oil and cook the almonds and cashew nuts for 2-3 minutes until the color turns golden.
- Combine the rice, the ground beef and the nuts. Add the chicken to the rice before serving.
