Arabs love this dish! If you have an Arab friend, make this dish when you invite them over; it will guarantee to make them smile 🙂 Every Arab country has their own variation of it and is generally cooked during special occasions. The combination of the rice cooked with chicken stock and the fried nuts spread on the top of the plate gives it a special flavor and texture in your mouth. Some people like it covered in gravy but personally, I like it with yogurt. Try it both ways, tell me which way you prefer 🙂
Ingredients: for boiling the chicken
- 1 whole chicken (about 1 kilo)
- 1 tablespoon salt
- 1 cinnamon stick
- 1 teaspoon seven spices
- 1/2 teaspoon clove
- few bay leaves
- 1/2teaspoon whole cardamon
For cooking the rice:
- 200 grams minced meat
- 2 cups long grain rice
- 1/2 teaspoon seven spices
- 4 cups chicken stock
- 1 tablespoon corn oil
For the decoration:
- 1 tablespoon butter
- handful of each: halved almonds, pine seeds, pistachios, cashew
- a pinch of ground cinnamon
Preparation:
- Place the chicken in a large pot, cover with about 2 liters of water, place on fire and let it boil.
- Skim the white foam. Then put the salt, cinnamon stick, clove, cardamon and seven spices and let it boil until tender (in pressure cooker it will take 15 minutes)
- When boiled, drain the chicken from water (but keep the stock) and tear the chicken meat from the bones and keep aside
- In another pot, heat the oil and fry the minced meat until brown, season with salt and seven spices
- Add the rice and cover with 4 cups of chicken stock, cover the pot and let it simmer on a low fire until the rice is cooked
- In a saucepan heat the butter and fry the nuts until nice golden, stirring constantly to prevent them from burning then place on a kitchen towel
- To serve place the rice in a large plate, put the chicken pieces on the top, sprinkle with cinnamon then cover with the fried nuts
- Enjoy eating with a side salad (and yogurt or gravy, whatever you prefer)
ET VOILA..C’EST TOUT!
Tabkhet el yom 
Another marvel you have created! How beautiful and sounds so wonderful!
Thank you, I am speechless.
Ohhhh I love this!
Hope you try it.. 🙂
this is an exquisite dish found throughout the Sham/Levant..we make it the same but when simmering the chicken we add a small whole peeled onion spiked with a few cloves, a cinnamon stick, a bay leaf and the baharat.the proceed as in ur recipe.. . sometimes we like to color the rice yellow with curcum( turmeric) or osfour(safflower stigmas) ..depends on mood
I am sure there is a lot of recipes to make this lovely dish. And Yes you are right, depending on the mood 🙂 And, viva Laban (yogurt)
My mouth is watering,!!!!I can smell the fragrant spices and nuts!..here in the states we get Adibo 7 spices from Lebanon, but im not to sure its the best. have u tried the brand?,,.where do u get yours? are they made for u at the souk and can u please give us an authentic recipe to mix our own?..our family enjoys this lovely dish as well but first we brown a cut up chicken on all sides then simmer and follow your recipe..just almonds and pine nuts but will try the others , gravy no way..yogurt for us!
Hi dear Miriam. Thank you for your sweet words. I know Adibo spices they are good, maybe not the best. And here is the link I found for you for the seven spices, I http://mylebanesemarket.com/ingredient-lebanese-seven-spices/hope it will help you.
Thank you wonderful Lady and amazing Chef! Always perfect and beautiful recipes in every post…you are a culinary genius!
Oh thank you so much for your sweet words.. I am honored.
the nuts with chicken is such a nice combination!
Thank you.. You are right 🙂
This looks like a delicious dish!! Love the fact that it goes with cinnamon, pistachios and cashew…would never think of it, so thanks for the sharing Nina!! 🙂
Welcome dear. I am glad you like it. And usually I use whatever kind of nuts I have.
I love the look of that …. the spice blend for the chicken is excellent.
Thank you I am glad You like it.
We cook a version of this all the time, and it is one of our most favorite meals.
🙂