Go Back
Print

Lebanese chicken and rice (rez a djaj)

Rice with mince meat, chicken and assorted nuts

Course Main Course
Cuisine Lebanese
Keyword Authentic, Crowd pleaser, Dinner Party
Cook Time 1 hour 30 minutes
Servings 8
Author Zaatar and Zaytoun

Ingredients

For the chicken broth

  • 1 chicken quartered
  • 1 onion peeled
  • 1 celery stick
  • 1 carrot peeled
  • 1 cinnamon stick
  • 3-4 cloves
  • 3 bay leaves
  • 3-4 cardamom pods
  • 10 peppercorns approx
  • 2 teaspoon salt
  • 2 litres boiling water

For the rice

  • 3 cups rice
  • 1 onion finely chopped
  • 200 g ground meat lamb, beef or both
  • 2-3 tablespoon mild olive oil (good drizzle)
  • 1 teaspoon salt approx
  • ½ teaspoon 7 spice
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground cinnamon
  • 2 tablespoon butter

To garnish

  • 1 cup assorted nuts lightly toasted

Instructions

  1. Lightly toast the assorted nuts (pistachios, cashews, almonds) in a non stick pan on low heat until golden. Set aside

  2. 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

  3. As the chicken broth is simmering, soak the rice in a bowl of water for around half an hour and set aside
  4. When the chicken broth is done after 45 minutes, remove the chicken and drain the liquid over a fine colander into a pot.

  5. Shred the chicken from the bone and keep the chicken breast in large chunks, cover and set aside

  6. 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

  7. 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

  8. 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

  9. The rice is done when there should be no extra liquid, fluff it with a fork and add to a large platter

  10. Lay the shredded chicken on top and sprinkle with the assorted nuts

  11. Serve with a side of yoghurt or green salad