LEBANESE CHICKEN AND RICE (DJAJ MAH RUZ)
Back in my college days, I had (and still have) a Lebanese friend, whose mother would often invite me to dinner with their family. This dish was one of my favorites, and it took me a long time to find this recipe. This is just about as good as I remember.
Provided by Alan in SW Florida
Categories One Dish Meal
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- STEP A: Set oven to 450 degrees F. Clean chicken and rub all over with remaining ingredients in Step A. Place in a roasting pan with a 1/2 cup water. Bake for 1 1/4 hours or until chicken is tender.
- STEP B: While chicken is cooking, prepare stuffing on top of stove. In a saucepan, saute butter and meat until meat is brown. Add the washed and drained rice, salt, pepper, and cinnamon. Saute for 1 minute; add the water. Bring to a boil over high heat. Lower heat, cover, and simmer for 30 minutes, or until rice is tender.
- STEP C: While rice is cooking, saute nuts in butter until golden brown. Add the raisins, if desired, and saute for 1 minute.
- TO SERVE: De-bone chicken; set aside. Place rice stuffing on a large platter. Arrange chicken meat pieces over top of rice. Sprinkle nuts and raisins over the chicken.
Nutrition Facts : Calories 680, Fat 49.8, SaturatedFat 22.3, Cholesterol 129.7, Sodium 1371.6, Carbohydrate 40.4, Fiber 2, Sugar 0.7, Protein 18.9
LEBANESE CHICKEN WITH RICE
Make and share this Lebanese Chicken With Rice recipe from Food.com.
Provided by Scott Hannigan
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil over high heat in a pan.
- Sauté the chicken on both sides until golden brown.
- Remove the chicken from the pan and set aside.
- Add the onion and ground beef to the same hot pan.
- Cook until the onions and meat is beginning to brown, then add the garlic and cook another minute or two.
- Add the cinnamon, allspice, cayenne pepper (or chilli flakes) and salt; sauté two minutes while stirring.
- Stir in the rice making sure that it is fully covered with the oil and spices, place the chicken in the rice.
- Add the pine nuts.
- Pour in the stock or water and cover. Cook slowly for about half an hour. Stir occasionally and as you do so allow the chicken to break up. You may need to add extra hot water if the rice gets a little dry.
- Remove the pan from the heat and sprinkle with minced parsley.
Nutrition Facts : Calories 646, Fat 27.6, SaturatedFat 6.9, Cholesterol 108.3, Sodium 552.4, Carbohydrate 63.7, Fiber 2.7, Sugar 2.7, Protein 33.8
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