Lebanese Chicken and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Tbsp olive oil2 bonesless, skinless chicken thighs, seasoned with salt and pepper2 skinless, chicken drumsticks1 diced onion5 oz ground beef or lamb (I used lamb as not beef is allowed1 1/2 tsp minced garlic1 tsp ground cinnamon1/2 tsp ground allspice1/8 tsp ground cayenne pepper or hot chili flakes1/2 tsp salt3/4 cup long grain rice2 cups hot low sodium stock1 Tbsp pine nuts1/4 cup dried fruit of your choice (cherries, apricots, etc.)
Heat the olive oil over high heat in a big pan. Saute the chicken on both sides until golden brown. Remove the chicken from the pan and set aside.
Add the onion and cook until they become mostly translucent. Add the ground beef/lamb to the pot and cook until the meat is beginning to brown. Then, add garlic and cook another minute or two until it become fragrant.
Add the cinnamon, allspice, cayenne pepper or chili flakes and salt; saute two minutes while stirring. Stir in the rice making sure that it is fully covered with the oil and spices before adding the chicken back into the pot. Add the pine nuts and cherries.
Pour in the stock, cover and cook slowly for about half an hour to 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. Serve sprinkled with minced parsley.
Number of Servings: 4
Recipe submitted by SparkPeople user KATZEYESPA.
Add the onion and cook until they become mostly translucent. Add the ground beef/lamb to the pot and cook until the meat is beginning to brown. Then, add garlic and cook another minute or two until it become fragrant.
Add the cinnamon, allspice, cayenne pepper or chili flakes and salt; saute two minutes while stirring. Stir in the rice making sure that it is fully covered with the oil and spices before adding the chicken back into the pot. Add the pine nuts and cherries.
Pour in the stock, cover and cook slowly for about half an hour to 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. Serve sprinkled with minced parsley.
Number of Servings: 4
Recipe submitted by SparkPeople user KATZEYESPA.
Nutritional Info Amount Per Serving
- Calories: 316.8
- Total Fat: 15.7 g
- Cholesterol: 78.4 mg
- Sodium: 405.4 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 1.6 g
- Protein: 21.6 g
Member Reviews