I love the flavours of Lebanese cooking. We recently went to our favourite Lebanese restaurant and had a delicious spicy rice dish with chicken and rice. My little boy loved it so I’ve been on the hunt ever since! I found this recipe for Lebanese Chicken and Rice so decided to modify a bit and make it for my family.
It was a success!
To make this delicious family dish, you’ll need.
500g chicken breast
1 litre chicken stock
1 brown onion, finely chopped
1 teaspoon chopped garlic
400g lamb mince
1.5 cups long grain rice
100g pine nuts
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon cinnamon plus a pinch
1/2 teaspoon coriander
1/2 teaspoon cardamom
1/4 teaspoon nutmeg
salt and pepper to taste
oil for frying
Before you start cooking, soak the rice in a bowl for a couple of hours. Apparently, this makes the grains separate beautifully!
Mix together all of the spices in a bowl. Don’t they look lovely?
Toast the pine nuts in dry frying pan over a medium heat until they are slightly browned and shiny.
Place the cinnamon and chicken stock in a medium sized saucepan and bring the mixture to the boil. Add the chicken breasts and turn down the heat to a simmer. Poach them for around 10 minutes. They should be almost cooked and they will cook on in the stock.
Remove the pan from the heat and leave the chicken breasts in the poaching liquid for about 10 minutes until cooked through. If you have very thick chicken breasts, you may want to leave them for a bit longer.
Remove the chicken from the liquid and allow it to cool. Keep the stock because you’re going to use it for the rice mixture.
When the chicken is cooled, coarsely shred it with a fork. Set it aside for later. It’s going to be placed cold on top of the rice!
Add the butter to a large saucepan and place it on a medium heat.
When the butter has melted, add the chopped garlic and onion and cook until the onion is transparent, around 5 minutes.
Add the lamb mince to the pan.
Cook through until the mince is browned. This should take about 10 minutes.
Stir in the rice and mixed spices and cook for 2 minutes, making sure the rice is coated with the spices. It will look a little strange at this stage but don’t worry, you’re right on track!
Add salt and pepper to taste and then the chicken stock. Bring the mixture to the boil.
Reduce the heat to low and simmer until the rice is cooked and has absorbed all the stock. This should take about 12 minutes.
I think it would be nice to stir through some chopped flat leaf parsley at this stage. Unfortunately for us, a certain 6 year old has an aversion to “green bits” in his food so I left it out this time. Hopefully, I’ll be able to train him sometime soon!
Spoon the rice mixture onto a plate and top with the shredded chicken and pine nuts.
Here is a recipe for you to print out.
- 500g chicken breast
- 1 litre chicken stock
- 40g butter
- 1 brown onion, finely chopped
- 1 teaspoon chopped garlic
- 400g lamb mince
- 1.5 cups long grain rice
- 100g pine nuts
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon cinnamon plus a pinch
- ½ teaspoon coriander
- ½ teaspoon cardamom
- ¼ teaspoon nutmeg
- salt and pepper to taste
- oil for frying
- Mix all of the spices together in a bowl.
- Toast the pine nuts in dry frying pan until they are slightly browned and shiny.
- Place the chicken stock in a medium sized saucepan with a pinch of cinnamon and bring it to the boil.
- Add the chicken breasts and poach on a simmer for 10 minutes.
- Remove the pan from the heat and leave the chicken in the poaching liquid for a further 10-15 minutes until cooked through.
- Remove the chicken from the stock and allow it to cool. Keep the stock for the rice mixture.
- When the chicken is cooled, coarsely shred it and place it in the fridge.
- Place a large saucepan on a medium heat.
- Add the butter, chopped garlic and onion and cook until the onion is transparent, about 5 minutes.
- Add the lamb mince and cook until browned, stirring constantly for about 10 minutes.
- Stir in the rice and mixed spices and cook for another 2 minutes, making sure the rice is well coated with the mixture.
- Add the chicken stock and bring the mixture to the boil.
- Reduce the heat to low and simmer until the rice is cooked, about 12 minutes.
- When the rice is cooked, place it on a plate and top with the shredded chicken and pine nuts.