Lebanese Chicken with Rice
Experience the rich, comforting flavors of the Middle East with this Lebanese Chicken with Rice recipe, a true showstopper for any dinner table. Juicy chicken is simmered in an aromatic broth infused with cinnamon, cardamom, and bay leaf, then broiled to perfection for a golden, crispy finish. The tender basmati rice, cooked with caramelized onions and warm spices, soaks up the fragrant broth, creating a dish that’s as satisfying as it is flavorful. Topped with a garnish of toasted pine nuts, almonds, and fresh parsley, this one-pot meal offers a symphony of textures and tastes in every bite. Perfect for family gatherings or festive occasions, this hearty dish is a celebration of Lebanese cuisine!
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Recipe Information
Ingredients
- 1 3-4 lbs (cut into pieces) Whole chicken
- 8 cups Water
- 1 Cinnamon stick
- 1 Bay leaf
- 1 teaspoon Allspice
- 4 Cardamom pods
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 cups (washed and soaked for 30 minutes) Basmati rice
- 2 tablespoons Vegetable oil or ghee
- 1 large (finely chopped) Onion
- 2 cloves Minced garlic
- 1 teaspoon Ground cinnamon
- 0.25 cup (toasted) Pine nuts
- 0.25 cup (blanched and toasted) Almonds
- 2 tablespoons (chopped, for garnish) Parsley
Instructions
Begin by seasoning the chicken with salt and pepper, then set it aside.
In a large pot, add 8 cups of water, cinnamon stick, bay leaf, cardamom pods, and the seasoned chicken.
Bring the mixture to a boil, then reduce heat to low and simmer for 25-30 minutes or until the chicken is cooked through.
Remove the chicken from the pot, strain the broth, and set aside both the chicken and the broth.
In a large skillet or Dutch oven, heat 2 tablespoons of oil or ghee over medium heat.
Add the chopped onion and sauté for about 5 minutes until soft and golden.
Stir in minced garlic and cook for another minute.
Add the ground cinnamon and allspice to the onions, then stir until aromatic.
Drain the soaked rice and add it to the pot. Stir to coat the rice with the spices and onion mixture.
Measure out 4 cups of the reserved chicken broth and pour it over the rice. Bring to a boil, then reduce the heat to low.
Cover the pot and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
While the rice is cooking, preheat your oven broiler or grill. Place the cooked chicken under the broiler for 3-5 minutes to crisp up the skin.
Once the rice is cooked, plate it on a large serving dish. Arrange the chicken pieces on top of the rice.
Garnish with toasted pine nuts, toasted almonds, and chopped parsley.
Serve hot and enjoy your flavorful Lebanese Chicken with Rice!
Nutrition Facts
Calories |
1510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 3851 mg | 167% | |
| Total Carbohydrate | 147.9 g | 54% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 12.6 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1200 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
