Chicken and Spiced Rice with Toasted Nuts

Name: Chicken and Spiced Rice with Toasted Nuts (Djeaj ma Riz Haswi (djeaj ma riz hush-wee))
Yield: Serves 4
Cuisine: Lebanese
Ingredients: ¼ pound ground beef (80% lean); 2 tablespoons and 1 tablespoon butter, divided; ¼ teaspoon coarsely ground black pepper; ½ teaspoon salt; ½ teaspoon ground allspice; ¼ teaspoon ground cinnamon; 1 cup converted (also called parboiled) rice; 1 whole chicken (about 4½ pounds); ¼ cup toasted pistachios; 1 (3 to 4 inch) stick cinnamon; (You can substitute 3 pounds split chicken breast if you prefer all white meat; the procedure remains the same.); 4 teaspoons salt; 1/16 teaspoon ground nutmeg; ¼ cup toasted pine nuts; ¼ cup toasted slivered almonds; ⅛ teaspoon ground cloves; 1 cup diced yellow onion (1 inch); 2 tablespoons apple cider vinegar; 1 tablespoon extra-virgin olive oil; ½ teaspoon whole black peppercorns; 1 rib celery (cut into 2-inch lengths); ⅛ teaspoon ground cinnamon; 1 bay leaf; 1 teaspoon whole allspice berries; 2½ cups hot reserved broth

Djeaj ma Riz Haswi (djeaj ma riz hush-wee)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

The literal translation of this dish is “chicken with rice stuffing.” However, most people prepare it this way. The spiced rice is simmered in chicken broth to draw out the individual flavors. Toasted nuts complete this dish. Prepare it in the morning or even the day before. The rich broth continues to tenderize the meat, enhancing the flavor.

Ingredients

Asia
Lebanon
Main course
Spicy
Mediterranean
Gluten-free

Ingredients

Method