Lebanese Chicken and Rice

Tender chicken, aromatic rice, and warming spices, this dish is a beautiful example of how simple ingredients can transform into something extraordinary.

5 from 1 vote

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Course: Main Course

Cuisine: Lebanese, Middle Eastern

Keyword: Chicken and Rice

Prep Time: 10

Cook Time: 1 10

Servings: people

Calories: 526kcal

Equipment

1 large frying pan with lid (skillet)
1 large pot

Ingredients

For the Chicken:

4 chicken thigh cutlets (skin on bone in) or one whole chicken
1 large onion quartered
3 cloves garlic
2 bay leaves
1 cinnamon stick
1 teaspoon salt
½ teaspoon black pepper
water enough to cover the chicken

For the Rice:

2 cups long-grain rice such as basmati, rinsed and drained
200 g mined lamb or beef ground
2 tablespoons butter
1 large onion finely chopped
2 teaspoons Baharat spice mix we used store bought but recipe below if you would like to make your own or if you cant find it.
½ teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
salt and pepper to taste
3½ cups chicken broth reserved from cooking the chicken
¼ cup cashews
¼ cup pine nuts
¼ cup flaked almonds
1 tbsp olive oil for frying the nuts

Baharat Spice Mix (if making at home):

1 tablespoon ground black pepper
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground cinnamon
½ tablespoon ground cloves
½ tablespoon ground nutmeg
½ tablespoon paprika
½ tablespoon ground cardamom

Instructions

Cook the Chicken:

In a large pot, place the chicken pieces, quartered onion, garlic, bay leaves, cinnamon stick, salt, and pepper. Add enough water to cover the chicken.
Bring to a boil, then reduce the heat and simmer for about 45 minutes until the chicken is tender and cooked through.
Remove the chicken from the broth and set it aside. Strain and reserve the broth (you'll need it for cooking the rice). You need 3½ cups.

Fry the Nuts:

Heat 1 tbs of olive oil in a pan over medium/ high heat. Add the cashews and cook stirring for one minute until starting to become light golden brown, then add the pine nuts and cook for another minute and finally the flaked almonds for 30 seconds. Remove the nuts from the pan and drain on kitchen towel until needed.

Prepare the Rice and Minced Meat:

In a large pan, heat 2 tablespoon of butter over medium heat.
Add the chopped onion and cook until softened and golden.
Add the ground lamb or beef and cook until browned, breaking it apart as it cooks.
Now add the Baharat, cinnamon, allspice, nutmeg, salt, and pepper and stir thoroughly so the meat is well coated.
Next stir in the rice so it is well combined.
Pour in 3½ cups of the chicken broth. Bring to a boil, then lower the heat, cover, and simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.

Finish the Chicken:

While the rice is cooking discard the skin of the chicken and pick the meat from the bone, then cover and keep warm.

Garnish and Serve:

To serve, place the rice mixture on a large serving platter, top with the chicken pieces, and sprinkle with the toasted nuts.

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