Lebanese chicken and rice

Ingredients

• 35 g (¼ cup)flaked almonds, or blanched almonds, halved
• 2 tbsp (about 18 g)pine nuts
• 3 tbsp (about 24 g)cashews
• 1 tbsp (about 15 ml), approximatelyolive oil
• 454 g (1 lb)chicken breast, or boneless chicken thighs
• ⅛onion
• 2 sprigsparsley
• 1bay leaf
• ½onion
• 1 tbsp (15 ml)olive oil
• 340 g (¾ lb)minced beef or lamb
• 2 tspLebanese seven-spice (baharat)
• ½ tspsalt
• ½ tsppepper
• 21 g (1½ tbsp)butter
• 250 g (1¼ cups)long-grain rice, such as basmati
• 480 ml (2 cups)chicken stock

Instructions

1. 1

   Toast the almonds

   Warm the oil in a small frying pan over a medium heat. Toast each type of nut separately, turning them as needed; depending on their size and type, they may take 1–4 minutes. Remove each batch once golden, drain off excess oil and transfer to kitchen paper.

2. 2

   Toast remaining nuts

   Toast the next type of nut in the same way, adding a little more oil if needed. The toasted nuts can be prepared a day or two ahead and kept at room temperature.

3. 3

   Poach the chicken

   Put the chicken in a pot with the ⅛ onion, parsley and bay leaf. Add enough water to cover the chicken by 2–3 cm, cover and bring to the boil over a medium-high heat. Lower the heat to a gentle simmer and cook for about 10 minutes, checking occasionally, until cooked through; an instant-read thermometer should show about 74°C in the thickest part. Remove the chicken from the water.

4. 4

   Prepare ahead

   If cooking the chicken while preparing the meal, start the meat and rice as it poaches, then keep the chicken warm and shred it before serving. If making it ahead, leave the chicken to cool and refrigerate it for a day or two.

5. 5

   Dice the onion

   Cut the remaining ½ onion into a fairly small dice.

6. 6

   Soften the onion

   Warm the olive oil in a large lidded pot or Dutch oven over a medium heat. Add the diced onion and cook for a few minutes until softened.

7. 7

   Brown the mince

   Add the minced beef or lamb. Cook, turning it and breaking up any clumps regularly, until browned.

8. 8

   Season the rice

   Stir in the seven-spice, salt and pepper. Add the rice and butter, mixing until the butter melts and the grains are coated with the meat.

9. 9

   Cook the rice

   Pour in the chicken stock, cover the pot and bring the mixture to a simmer. Reduce the heat so the liquid simmers gently rather than boils, and cook covered until the liquid has been absorbed.

10. 10

    Assemble and serve

    Serve the meat and rice topped with the chicken and a selection of the toasted nuts. Arrange everything on a shared platter, as is typical, or layer it onto individual plates. Serve with salad on the side.

What is Lebanese chicken and rice?

This is a Lebanese-style platter of spiced rice and minced meat, topped with chicken and toasted nuts. It brings together ingredients and flavours associated with Lebanese home cooking, with baharat adding warmth and the nuts providing a crisp finish.

Layering the chicken and nuts over the rice makes this version especially appealing: each serving gets a mix of tender meat, fragrant grains and crunchy topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 824 calories, 50g protein, 57g carbs, 43g fat.

The rice supplies most of the carbohydrates, while the olive oil, butter, mince and nuts contribute much of the fat; chicken and minced meat provide most of the protein. Serve with a generous side salad to add freshness and balance the rich platter.

The nuts make the topping

Separate batches: almonds, pine nuts and cashews brown at different speeds, so toast each type on its own and keep a close eye on the pan.

Golden colour: remove the nuts as soon as they are toasted, before they darken too far. Drain them on kitchen paper so the topping stays crisp rather than oily.

Poach the chicken gently

Aromatics: the onion, parsley and bay leaf flavour the poaching water as the chicken cooks. Keep the chicken covered with water and let it simmer gently after bringing it to the boil.

Doneness: check the thickest part of the chicken; the recipe gives about 10 minutes as a guide and 74°C as the internal temperature target. Let it rest briefly, then shred it for the platter.

Build flavour in the pot

Softened onion: cook the diced onion until translucent but not browned, so it can flavour the rice without adding a toasted note.

Coated grains: stir the baharat, seasoning, butter and rice through the browned mince before adding the stock. This helps distribute the seasoning and butter throughout the mixture.

Let the rice simmer

Gentle heat: once the stock reaches a simmer, lower the heat and keep the pot covered. A steady, gentle simmer gives the rice time to absorb the liquid without boiling hard.

Ready to serve: the recipe’s cue is that all the liquid has been absorbed. Avoid lifting the lid repeatedly, as this releases steam while the rice cooks.

Serve it as a platter

Layering: spread the meat and rice on a shared platter, then arrange the chicken and toasted nuts over the top. Individual plates work too, especially if you want to divide the toppings evenly.

On the side: a fresh salad complements the rich, savoury rice and meat. Add it just before eating so its crispness contrasts with the tender chicken and grains.

Recipe notes & tips

• Toast the nuts separately because each type can brown at a different rate.
• Keep the pan over a moderate heat and watch the nuts closely; they can go from golden to burnt quickly.
• Use a pot with a close-fitting lid so the rice cooks in the stock’s steam.
• Shred the chicken shortly before serving so it stays moist.
• Prepare the toasted nuts ahead and store them at room temperature for a day or two.

Variations

• Use chicken thighs: Boneless thighs can replace the chicken breast as suggested in the recipe.
• Choose your mince: Use beef or lamb mince according to your preference.
• Swap the almonds: Halved blanched almonds can stand in for flaked almonds.
• Try basmati: This is one of the long-grain rice options suggested for the dish.
• Serve individually: Layer rice, chicken and nuts onto separate plates instead of a shared platter.

Common mistakes to avoid

• Toasting the nuts together: They can brown at different speeds, so cook each type separately.
• Leaving nuts unattended: They toast quickly; watch them closely and remove them once golden.
• Browning the onion: Cook it only until softened and translucent before adding the mince.
• Boiling the rice hard: Lower the heat once the stock simmers and keep the pot covered.
• Guessing the chicken is done: Check that it is cooked through, using 74°C in the thickest part as the recipe’s temperature guide.

How to store

Keep cooked chicken and rice in covered containers in the fridge and use within 1–2 days, following the recipe’s make-ahead guidance for the chicken. Store toasted nuts separately at room temperature for a day or two. Reheat the chicken and rice until piping hot; add the nuts afterwards to preserve their crunch.

Frequently asked questions