Lebanese Chicken and Rice (Djaj Mah Ruz) |
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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 6 |
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Back in my college days, I had (and still have) a Lebanese friend, whose mother would often invite me to dinner with their family. This dish was one of my favorites, and it took me a long time to find this recipe. This is just about as good as I remember. Ingredients:
1 whole roasting chicken |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon cinnamon |
2 tablespoons butter |
1 garlic clove, crushed |
1/4 cup butter |
1 cup ground lamb (or ground beef) |
1 cup long grain rice |
1 teaspoon salt (or to taste) |
1/4 teaspoon pepper |
1/4 teaspoon cinnamon |
1 1/2 cups water |
1/4 cup slivered almonds |
1/4 cup pine nuts |
1/4 cup unsalted butter |
1/2 cup seedless raisin (optional) |
Directions:
1. STEP A: Set oven to 450 degrees F. Clean chicken and rub all over with remaining ingredients in Step A. Place in a roasting pan with a 1/2 cup water. Bake for 1 1/4 hours or until chicken is tender.
2. STEP B: While chicken is cooking, prepare stuffing on top of stove. In a saucepan, saute butter and meat until meat is brown. Add the washed and drained rice, salt, pepper, and cinnamon. Saute for 1 minute; add the water. Bring to a boil over high heat. Lower heat, cover, and simmer for 30 minutes, or until rice is tender.
3. STEP C: While rice is cooking, saute nuts in butter until golden brown. Add the raisins, if desired, and saute for 1 minute.
4. TO SERVE: De-bone chicken; set aside. Place rice stuffing on a large platter. Arrange chicken meat pieces over top of rice. Sprinkle nuts and raisins over the chicken.
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