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
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