Love,Cook and Eat

This is a traditional dish in Lebanon and also in other Arabic countries. Usually it varies from country to country in the spices used. Some also add ground beef to the rice. This is an easy dish that you have to try if you hadn't yet.


Ingredients:

Serves 6

For Chicken:

1 lb Chicken Breasts trimmed
1/2 a medium onion ( cut in half)
4 Cinnamon sticks
4 whole nutmeg
5 bay leaves
10 whole cloves
10 whole cardamon
1/2 tsp all spice
1/4 cup white vinegar

For Rice:

2 cups Basmati Rice
2 Cinnamon sticks
2 Whole cloves
2 Bay leaves
6 whole Cardamon
2 tbs vegetable oil
1/4 almonds or pine nuts or a mixture of both that is roasted in a 1 tbs of vegetable oil until golden.

Directions:

Trim Chicken Breast and cut each breast in half. Sprinkle about 1/4 cup of  white vinegar and 1 tsp salt over chicken, Rub chicken well and then wash with water .
Put in a pot , cover with water and put over medium heat.
Before it comes to a boil , you should see a foam forming on the top, with a spoon collect this foam and disregard. After removing all foam put the whole spice , all spice and onion.
Cover Chicken and cook over medium heat  about 40 mins or  until chicken is tender and cooked.
Keep warm
** we will be using the water that we cooked the chicken in to cook the rice.
 
Wash the basmati rice with cold water until water that comes out is no longer foggy.
In a pot, over medium high heat, heat oil and stir in rice and saute for couple minutes. Add 4 cups of  the water we cooked the chicken in earlier, salt and the whole spices bring to boil. Cover pot cook on very low heat for about 20 minutes. Uncover and let it stand on the stove for couple minutes.

***If you don't have a pot that has a heavy lid that won't get the steam come out. Using your regular pot place a kitchen towel under the lid and securely close it. Make sure the towel doesn't touch the stove.

To assemble : Shred chicken over rice and top with the roasted nuts. Serve with salad and Greek yogurt.