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

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
Mediterranean
Spicy
Gluten-free

Ingredients

Method