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Lebanese chicken and rice recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Lebanese chicken and lamb kofta dish with Baharat-spiced basmati rice. Perfect for both feasts and simple dinners with a side of chopped salad.
Ingredients:
  • 1 (about 250g) chicken breast fillet
  • 1 cinnamon stick
  • 1 small onion, halved, thinly sliced
  • 250g lamb mince
  • 1 tsp Baharat spice mix (see note)
  • 200g (1 cup) basmati rice, rinsed, drained
  • 40.00 ml pine nuts, toasted
  • 40.00 ml slivered almonds or cashews, toasted
  • Salad, to serve
Instructions:
  • In a medium saucepan, combine the chicken, cinnamon, and water. Stir in 1 tsp of salt. Bring to a gentle simmer over medium heat with the pan partially covered. Lower the heat to low and simmer for 10 minutes. Remove from heat and set aside.
  • Heat oil in a large saucepan over medium-high heat. Sauté the onion and lamb until browned, breaking up any lumps with a wooden spoon. Reduce heat to medium, then add butter, spice mix, and rice. Stir well and cook for 2 minutes. Season to taste.
  • Pour 500ml (2 cups) of the flavorful chicken poaching liquid into the lamb mixture. Bring to a boil, then simmer on low heat. Cover and let it cook for 10 minutes until the rice soaks up all the goodness. Take it off the heat and let it rest for 5 minutes before serving.
  • Shred the chicken while the rice is cooking.
  • Transfer the flavorful rice onto a beautiful serving platter. Pile on the succulent shredded chicken and sprinkle with crunchy toasted nuts. Accompany with a fresh salad to complete the meal.

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