Lebanese Chicken and Rice

2 Tbsp olive oil
2 bonesless, skinless chicken thighs, seasoned with salt and pepper
2 skinless, chicken drumsticks
1 diced onion
5 oz ground beef or lamb (I used lamb as not beef is allowed
1 1/2 tsp minced garlic
1 tsp ground cinnamon
1/2 tsp ground allspice
1/8 tsp ground cayenne pepper or hot chili flakes
1/2 tsp salt
3/4 cup long grain rice
2 cups hot low sodium stock
1 Tbsp pine nuts
1/4 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.