Riz libanais épicé au poulet

Ingrédients

• 500 g chicken breast or Tenderloins
• Dash of Cinnamon for Chicken
• 1 tablespoon Ghee
• 500 g mince
• 1⁄4 cup Vegetable oil
• 31⁄4 cups boiling Water
• 2 cups medium grain rice, washed thoroughly
• 21⁄2 heaped teaspoons Lebanese mixed spice (baharat)
• Salt to taste
• White ground pepper & black ground pepper (approx 1⁄4 teaspoon each)
• Toasted almonds and pine nuts
• chopped parsley (garnish)

Préparation

1. 1

   --- Method ---

2. 2

   Clean chicken, if large pieces cut in half or score the flesh. Rub cinnamon, salt & pepper into the chicken.

3. 3

   In a large pot add 1 tbsp ghee and cook the chicken on both sides till cooked through, remove from heat set aside and shred when cool to touch.

4. 4

   Add mince in the same pot and cook till brown and the fat evaporates, once all water/fat evaporates add washed rice, shredded chicken, boiling water, vegetable oil, baharat, salt (approx 2 tspn), black and white pepper and mix, taste the stock to see if it needs more salt etc then once it comes to a boil lower heat to very low and put lid on.

5. 5

   I've never timed it but once the rice is cooked I turn off the heat and let steam for a further 5 mins then I place in a bowl or as pictured I used a cake tin then scatter toasted nuts, parsley and pomegranate if you have.

6. 6

   Serve with salad of choice and yogurt.

7. 7

   I'm not the best at typing up recipes especially when most dishes I don't measure so these measurements are rough so please go with your gut and own taste buds. Enjoy!