This Lebanese rice and chicken recipe (Riz 3 Djej) is a very easy and comforting meal but it is elevated by using Spanish Chicken which is free range, low in fat, high in protein and rich in flavor and nutrients. Always make extra stock and freeze it for other recipes.
Rice and Chicken Recipe (Riz 3 Djej)
Prep time:
Cook time:
Serves:
- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
This Lebanese rice and chicken recipe (Riz 3 Djej) is a very easy and comforting meal but it is elevated by using Spanish Chicken which is free range, low in fat, high in protein and rich in flavor and nutrients. Always make extra stock and freeze it for other recipes
Ingredients
- 1.5kg free-range Spanish chicken
- 500g low-fat beef mince
- 2 large onions, finely chopped
- 2 cups basmati rice
- 3 tbsp butter
- 1 tbsp Lebanese seven spices
- Bay leaves
- Cardamom pods
- 1 tsp cinnamon
- 1/2 tsp black pepper powder
- Olive oil
- Salt and pepper
Aromatics for the Stock:
- 1 onion, cut in half
- 2-3 celery sprigs
- 3-3 parsley sprigs
- 2 cinnamon sticks
- 2-3 cardamom pods
- 2-3 bay leaves
- A few peppercorns
- A pinch of “sheeba” (optional)
- A few sprigs of thyme
Method
- 1)
Prepare the chicken stock:
- 2)
In a large pot, place the Spanish chicken along with the aromatics.
- 3)
Add enough water to cover the chicken. Bring to a boil, then reduce the heat and let it simmer for about 1 hour until the chicken is fully cooked. Skim any white froth that comes to the surface.
- 4)
Once done, remove the chicken from the stock, strain the stock, and set aside. Discard the aromatics.
- 5)
When ready to serve, spread butter all over the chicken and roast until golden.
- 6)
In a large pan, heat some olive oil. Add the chopped onions and sauté until fragrant and translucent.
- 7)
Add the beef mince to the pan with the cardamom, bay leaf, cinnamon powder, black pepper powder, salt and 7 spices and cook until brown.
- 8)
Add the rinsed and strained rice
- 9)
Pour in the reserved chicken stock, using approx twice as much stock as rice.
- 10)
Bring the stock to a boil, then reduce the heat to low, cover the pot, and let the rice simmer gently until cooked through and all the liquid is absorbed, about 15-20 minutes.
- 11)
Once the rice is cooked, fluff it with a fork and transfer it to a serving platter.
- 12)
Top with the golden chicken and sprinkle some toasted nuts on top.
- 13)
Serve hot and with some cucumber and yogurt on the side.