Note to Self:

Monday, June 23, 2014

Lebanese-Style Chicken-and-Rice (yummm!)


So yes, I have posted this recipe before, but not in quite a while. Personally I have not actually eaten meat in about two months, but then I started craving this...it's a recipe that is derived from one my sitti (grandmother) used to make. It is really (really) delicious, and simple to make, too. One of the differences with the recipe that I grew up with and the one I make for myself today is that I generally make it with brown rice (both brown and white rice are reflected in the recipe). I also (sometimes) add a pinch of turmeric, as I did this time, which gives it a lovely yellow hue (which is not reflected in the recipe below). Lastly--and I almost forgot to mention--I used ground turkey rather than red meat for personal reasons (which is also not reflected in the recipe below). Lamb is the traditional meat, beef is the more "Americanized" version, and turkey is the one I often use. But all are delicious. Nonetheless, the smell of the sweet aromatic spices will fill your house as it cooks. This recipe can easily be multiplied into larger batches (leftovers taste just as good). And did I mention how delicious this is...


Lebanese-Style Chicken and Rice
Makes 4 servings

4 tablespoon olive oil
4 chicken breasts or boneless thighs
1 medium onion, diced
2 ounces vermicelli or spaghetti, broken into pieces
¾ pound ground beef or lamb
3 cloves garlic, minced
1 teaspoon cinnamon
½ teaspoon cumin
½ teaspoon allspice
¾ teaspoon kosher salt
1 cup rice (white or brown; see below)
2-3 cups hot chicken broth (depending on which rice you use)
1 small bunch parsley, minced

Heat the olive oil over medium-high heat in a heavy-bottomed pan. Sauté the chicken on both sides until golden brown, then remove it from the pan and set aside. Add the onion and vermicelli to the pan and cook until golden; using a slotted spoon remove it and set aside. Add the meat to the pan (and a little water and/or oil if necessary) and cook until the meat begins to brown. Drain any excess fat, then add the garlic and cook another minute or two. Add the cinnamon, cumin, allspice, and salt; sauté two minutes while stirring. Add the onion and pasta back to the pan along with the rice, stirring to fully coat it with with the oil and spices. Then add the chicken breasts to the pan, pushing them gently into the rice. If using white rice, add two cups of broth to the pan; if using brown rice add three cups of broth to the pan, then cover the pot with a lid. Bring the broth to a boil then reduce the heat to a simmer and cook for about 18 minutes if using white rice and about 30-40 minutes if using brown rice. Remove the pot from the stove and allow to rest for 5 minutes. Sprinkle with minced parsley.


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