Chicken and Spiced Rice with Toasted Nuts

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


Preparation info

  • Serves


    • Difficulty


Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

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.


For the Chicken

  • 1 whole chicken (about pounds)
  • 2 tablespoons apple cider vinegar
  • 4 teaspoons salt
  • 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
  • 1 bay leaf
  • teaspoon ground cinnamon
  • (You can substitute 3 pounds split chicken breast if you prefer all white meat; the procedure remains the same.)


    Prepare Ahead

    You can prepare this dish up to 2 days in advance. Refrigerate the chicken and rice separately. Serve as directed.