Lebanese Chicken-and-Rice (sort of)
This is yet another variation of my Lebanese chicken-and-rice recipe. The reason I say "sort of" in the title of this post is that I didn't use ground lamb--which is in the original recipe--and I color/slightly flavor the dish with turmeric (along with the other spices), which is not normally in this recipe. In addition, in the recipe pictured I used a whole split chicken (which I poached in chicken broth before using the broth and the chicken in the recipe); the recipe listed below utilizes just the chicken breast. Anyhow, if you'd like more Lebanese inspired recipes, or to see this one being made, click here.
Lebanese Chicken-and-Rice
Makes 4 servings
3 tablespoon olive oil
4 chicken breasts
4 ounces diced onion
2 ounces whole wheat spaghetti, broken into pieces
1 tablespoon minced garlic
1 teaspoon cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
3/4 teaspoon salt
1 cup long grain brown rice
3 cups hot chicken broth
2 tablespoons minced parsley
Urban Simplicity.
Comments