Name: Lebanese Chicken and Rice with Nuts and Spices Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Lebanese
Ingredients: 1 ½ pounds chicken thighs; 1 small onion, roughly chopped; 2 cinnamon sticks; 2 bay leaves; 1 teaspoon salt; 1 teaspoon black pepper; 6 cups water; 1 tablespoon butter; ½ cup cashews; ½ cup slivered almonds; 2 tablespoons pine nuts; 2 tablespoons butter; 1 onion, chopped; 1 pound lean ground beef; 2 teaspoons 7 Spice (Lebanese spice blend); 1 ½ teaspoons salt, divided; ½ teaspoon black pepper; 2 cups long grain rice, rinsed; Fresh parsley, for serving

I absolutely love preparing this Lebanese Chicken and Rice with Nuts and Spices Recipe because it brings together such an incredible harmony of warm spices, tender chicken, and crunchy nuts that feel comforting and festive all at once. Every time I make this dish, the kitchen fills with amazing aromas that promise a meal full of flavor and tradition, and the combination of textures keeps everyone coming back for more. It’s not only a feast for the taste buds but also a beautiful, colorful plate that looks as inviting as it tastes.

Why You'll Love This Lebanese Chicken and Rice with Nuts and Spices Recipe

What really draws me to this Lebanese Chicken and Rice with Nuts and Spices Recipe is the way the spices and nuts create such a rich and layered flavor profile. The cinnamon and bay leaves infuse the chicken stock with delicate warmth and subtle depth, while the toasted cashews, almonds, and pine nuts add that irresistible nutty crunch that makes every bite exciting. I adore how the 7 Spice seasoning blends perfectly with the ground beef and rice, giving the dish a slightly exotic note that feels authentic but approachable.

Aside from the flavor, I find this recipe wonderfully accessible to make. The steps are thoughtful but straightforward — simmering the chicken to make a flavorful broth, toasting nuts separately to keep their texture, and letting the rice cook gently so it’s fluffy and perfectly tender. It’s a great dish to bring to family dinners or special occasions because it pleases a crowd and is impressive yet manageable. Personally, I think it’s one of those classic meals that feels both comforting enough for a weeknight and special enough for holiday gatherings. It stands out in my rotation because of its vibrant combination of spices, textures, and colors that truly celebrate Lebanese culinary traditions.

Ingredients You'll Need

The image shows an overhead view of various ingredients laid out on a white marbled surface. There is a clear measuring cup filled with water on the left, next to a small transparent bowl of cashew nuts at the bottom left. In the center, two clear glass bowls are filled with red ground meat on the left and raw light pink chicken pieces on the right. Above these bowls, a whole brown onion and two cinnamon sticks are placed. Various small clear glass bowls hold white rice, slivered almonds, white butter, mixed spices including salt, pepper, and cinnamon, and some small beige nuts, all arranged neatly around the main bowls. The setup is clean and organized, showing all the raw ingredients separately. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Lebanese Chicken and Rice with Nuts and Spices Recipe are simple but essential, each playing a vital role in building the dish’s unforgettable taste, texture, and appearance. From the aromatic spices that flavor the chicken broth to the variety of nuts that add crunch and richness, you’ll see how every component comes together beautifully.

Chicken thighs: Bone-in or boneless thighs work best for tender, flavorful meat and a rich broth.
Small onion: Used in the stock to impart sweetness and depth.
Cinnamon sticks: Add a warm, slightly sweet spice note to the broth.
Bay leaves: Bring a subtle earthy fragrance to the cooking liquid.
Salt and black pepper: Fundamental seasoning to enhance all flavors.
Water: The base of the chicken stock that carries the spices.
Butter: Used for toasting nuts and cooking the beef mixture for rich flavor and silkiness.
Cashews, slivered almonds, pine nuts: These nuts provide a satisfying crunch and nutty aroma when toasted.
Chopped onion: Sautéed with ground beef to develop savory depth.
Lean ground beef: Adds heartiness and combines well with the rice’s texture.
7 Spice seasoning: A quintessential Lebanese spice blend giving the dish its distinctive flavor.
Long grain rice: Rinsed to ensure fluffiness and perfect texture.
Fresh parsley: For a burst of color and fresh herbal brightness at the finish.

Directions

Step 1: In a large stockpot, combine the chicken thighs, roughly chopped small onion, cinnamon sticks, bay leaves, salt, and black pepper. Pour in the water and bring everything to a boil over high heat.

Step 2: Once boiling, reduce the heat to medium and let it simmer gently for about 25 minutes, until the chicken is fully cooked and tender.

Step 3: Remove the chicken from the stock and shred it into bite-sized pieces using two forks. Carefully strain the stock through a fine sieve to remove the onion, cinnamon sticks, and bay leaves, reserving 3 cups of this fragrant broth for cooking your rice. Keep the rest of the stock for another use or to freeze.

Step 4: In a large pot over medium heat, melt the butter and add the cashews, slivered almonds, and pine nuts. Toast them by stirring frequently for about 3 to 5 minutes until they turn golden brown and release a wonderful nutty aroma. Then, transfer the nuts to a separate bowl and set aside.

Step 5: Using the same pot, melt additional butter over medium heat. Add the chopped onion and ground beef, seasoning with the 7 Spice, half of the salt, and black pepper. Cook for 8 to 10 minutes, stirring often, until the onions soften and the beef is nicely browned.

Step 6: Stir in the rinsed long grain rice and the remaining salt. Pour the reserved chicken stock over the rice and beef mixture, stirring until everything is well combined.

Step 7: Bring the mixture to a boil, then immediately reduce the heat to low. Cover with a tight-fitting lid and cook undisturbed for 15 minutes, allowing the rice to absorb all the beautiful flavors and become tender.

Step 8: Remove the pot from the heat and let the rice rest, still covered, for an additional 5 minutes. This step helps ensure a fluffy texture.

Step 9: Fluff the rice gently with a fork, then spread the rice and beef mixture on a large serving platter. Arrange the shredded chicken evenly on top, sprinkle the toasted nuts over, and finish with a generous scattering of fresh chopped parsley. Serve immediately and watch everyone’s faces light up!

Servings and Timing

This Lebanese Chicken and Rice with Nuts and Spices Recipe serves about 8 people, making it perfect for family dinners or small gatherings. The prep time is roughly 15 minutes, mainly for chopping and rinsing. The cook time is about 1 hour and 20 minutes, primarily waiting for the chicken to cook and the rice to steam perfectly. Altogether, you’re looking at around 1 hour and 35 minutes from start to finish, including the resting time for the rice right at the end. The resting time is essential to get the fluffiest rice and well-blended flavors, so don’t skip it!

How to Serve This Lebanese Chicken and Rice with Nuts and Spices Recipe

A large white oval plate sits on a white marbled surface, filled with a base layer of cooked white rice mixed with small bits of browned ground meat, spread evenly across the plate. On top, there is a second layer of shredded light beige chicken pieces arranged in a line down the middle. Scattered generously over the chicken are golden-brown toasted nuts including whole cashews and slivered almonds, with fresh chopped green herbs sprinkled on top. To the side, there are small white bowls containing additional chopped green herbs and toasted nuts. A neutral-colored cloth napkin is partially visible under the plate. Photo taken with an iphone --ar 4:5 --v 7

When I serve this dish, I love to keep the accompaniments simple but complementary. A fresh, crisp salad with cucumbers, tomatoes, and a lemony vinaigrette balances the richness of the meat and nuts beautifully. You could also serve it alongside some tangy pickles or a bowl of creamy hummus to add another layer of texture and flavor. I find that some warm pita bread is also a delightful side that invites dipping into the juices on your plate.

For presentation, arranging the shredded chicken and nut topping on a large flat platter makes an inviting centerpiece for the table. I garnish with plenty of fresh parsley to add a burst of vibrant green that contrasts nicely against the golden rice and brown nuts. Adding a few lemon wedges on the side is a nice touch too, inviting everyone to add a splash of brightness if they like.

As for drinks, this recipe pairs wonderfully with something light and refreshing. I’m a fan of a chilled mint lemonade or a sparkling water infused with citrus when serving it as a family meal. For more formal occasions, a light white wine such as Sauvignon Blanc works beautifully, complementing the spices and richness without overpowering. Enjoying this dish warm, right after plating, really brings out the comforting spices and the crunchy, nutty toppings, so I always recommend serving it straight from the stove or oven.

Variations

I love experimenting with this Lebanese Chicken and Rice with Nuts and Spices Recipe to suit different tastes or dietary needs. For example, if you prefer a leaner or vegan option, you can substitute the ground beef with sautéed mushrooms or lentils and replace the chicken with hearty seitan or tofu marinated in similar spices. Using vegetable broth instead of chicken stock keeps the flavor rich and satisfying.

For those who want to switch up the nuts, I sometimes swap pine nuts or cashews for walnuts or pistachios, which add their own unique crunch and flavor. If you enjoy a spicier profile, adding a pinch of cayenne pepper or some chopped fresh chili to the beef mix elevates the heat. Alternatively, to bring a smoky twist, a splash of smoked paprika or cooking the chicken thighs on a grill before shredding them introduces a lovely depth.

Another fun variation is using brown rice or a basmati blend for a nuttier or more aromatic rice experience. While the stovetop method is traditional and reliable, baking the rice covered in a moderate oven can gently deepen the flavors and give the rice a slightly different texture. Whenever I tailor the recipe, I keep the fundamental steps and spice mix intact because that’s what really defines the dish’s character.

Storage and Reheating

Storing Leftovers

When I have leftovers of this Lebanese Chicken and Rice with Nuts and Spices Recipe, I immediately transfer them to airtight containers and store them in the refrigerator. They keep beautifully for up to 3 to 4 days. I like to keep the nuts separate if possible because they can lose some of their crispness in the fridge, but if stored together, you can always re-toast them quickly before serving again.

Freezing

This dish freezes well, making it a perfect make-ahead meal. I portion it into freezer-safe containers or heavy-duty freezer bags, making sure to cool it completely before freezing to preserve texture and flavor. It stays good for up to 3 months frozen. When you’re ready to enjoy it, thaw overnight in the fridge for the best results.

Reheating

The best way I’ve found to reheat this chicken and rice is gently on the stovetop over low heat or in the oven covered with foil to retain moisture. Adding a splash of water or broth while reheating helps keep the rice fluffy. I avoid microwaving if possible, as it can make the rice dry or unevenly heated. If the nuts have softened, popping them in a dry pan for a minute or two refreshes their crunchiness perfectly.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breast for thighs, but keep in mind that breasts are leaner and can dry out faster. To retain moisture and flavor, you might want to reduce cooking time slightly or add a bit more seasoning to the broth. Thighs are preferred because they stay tender and impart richer flavor to the stock.

What is 7 Spice, and can I make it at home?

7 Spice is a popular Lebanese spice blend typically including cinnamon, cloves, nutmeg, black pepper, cumin, allspice, and coriander. You can definitely make your own blend at home by combining equal parts of these spices or buy it pre-mixed at Middle Eastern specialty stores or online. It’s the key to achieving that unique warm, aromatic flavor in this recipe.

Can I prepare this recipe ahead of time?

Absolutely! You can cook the chicken and prepare the broth a day or two in advance, refrigerating them separately. Toast the nuts and cook the beef-rice mixture when ready to serve, then assemble everything last minute. This approach saves time and helps the flavors develop even more deeply.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use rice and fresh spices without any additives. Make sure your 7 Spice blend and broth ingredients contain no hidden gluten, especially if store-bought. It’s a great option for those avoiding gluten without needing many modifications.

Can I add vegetables to this dish?

Definitely! Adding diced carrots, peas, or even sautéed spinach to the rice and beef mixture works wonderfully to boost color and nutrition. Just add them during the cooking stage of the rice to let them soften and blend with the other flavors.

Conclusion

I genuinely can’t recommend this Lebanese Chicken and Rice with Nuts and Spices Recipe enough if you’re looking for a dish that tastes like a warm hug from the Lebanese kitchen. It has the perfect balance of spices, texture, and hearty ingredients that impress without stressing you out in the kitchen. Whether for a friendly family dinner or a special occasion, this meal brings people together and leaves everyone talking about those fragrant nuts and tender chicken. I hope you enjoy making and sharing it as much as I do!