Serves 4
Calories: 488kcal
Carbs: 40g
Fat: 27g
Protein: 23g
An easy, fragrant rice dish- A staple in Lebanon.
INGREDIENTS
200g mince lamb
4 Chicken thighs, skin and bones removed
1 large onion, finely chopped
1 cup basmati rice
1/4 Tsp salt
1/4 Tsp cinnamon
1/4 tsp allspice
1 cinnamon stick
3 Cardamon pods
3 Tbsp sunflower oil
4 cups water
1 Tbsp butter
GARNISH
1 Tbsp Pine nuts
1 Tbsp Sliced almonds
Fresh Greek yogurt
Baby salad (optional)
INSTRUCTIONS
Prepare the chicken:
Thoroughly wash the chicken thighs & set aside.
In a medium saucepan, over a medium-high heat- add the cinnamon stick, cardamon pods, 1 tsp salt, chicken thighs & 2 cups water. Bring to the boil.
Poach the chicken for 10-15 minutes, until tender & fully cooked. Remove from the heat & set aside.
Drain, reserving the stock. Cut the chicken to desired size.
Prepare the aromatic rice:
Wash and strain the rice until the water runs clear, reserve for later.
In a medium saucepan, over a medium-high heat- add the butter, 2 Tbsp oil & chopped onions, cook until translucent.
Add the minced lamb and stir well to break any large chunks apart.
Cook the lamb for about 10 minutes, or until browned.
Add the spices, the strained rice and fry for a minute until fragrant. Add the reserved chicken stock & enough water to cover the rice.
Cook the rice for 10-15 minutes with the lid on. Once the rice is cooked, fluff with a fork, put the lid back on and allow to steam for 5 minutes. Set aside for later.
Prepare the nuts:
In a small egg pan, over a medium- high heat- add the remaining 2 Tbsp oil & the sliced almonds. Fry until just golden. Remove from the oil & set aside.
Repeat the process, using the same oil for the pine nuts. Set aside for use later.
ASSEMBLY
To assemble the dish, start with a scoop of the fragrant rice, top with the chicken thigh & garnish with the fried almonds & pine nuts.
Serve with baby leaf salad or with minted yogurt dip.
Serve hot & Enjoy!
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