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Lebanese Chicken and Rice with Nuts and Spices Recipe

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3.9 from 13 reviews

This authentic Lebanese Chicken and Rice recipe features tender shredded chicken cooked in a fragrant spiced broth, combined with savory ground beef and fluffy long grain rice. Topped with a toasted nut medley of cashews, almonds, and pine nuts, this comforting dish is a hearty, aromatic meal perfect for family dinners or special occasions.

Ingredients

Chicken and Stock

  • 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

Nuts Topping

  • 1 tablespoon butter
  • ½ cup cashews
  • ½ cup slivered almonds
  • 2 tablespoons pine nuts

Rice and Beef

  • 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

Instructions

  1. Cook the Chicken & Make the Stock: Place the chicken thighs, roughly chopped onion, cinnamon sticks, bay leaves, salt, and black pepper in a large stockpot. Add 6 cups of water and bring to a boil over high heat. Once boiling, reduce heat to medium and simmer for about 25 minutes, until the chicken is cooked through.
  2. Shred Chicken and Reserve Stock: Remove the cooked chicken from the pot and shred it into bite-sized pieces using two forks. Strain the stock to remove the onion, cinnamon sticks, and bay leaves. Reserve 3 cups of this stock for cooking the rice, and set aside any remaining stock for another use.
  3. Toast the Nuts: In a large pot, melt 1 tablespoon of butter over medium heat. Add cashews, slivered almonds, and pine nuts. Toast them, stirring frequently, until they turn golden brown and fragrant, about 3 to 5 minutes. Transfer the toasted nuts to a bowl and set aside.
  4. Cook Onions and Ground Beef: Using the same pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and ground beef. Season with 2 teaspoons of 7 Spice, ½ teaspoon salt, and black pepper. Cook, stirring occasionally, until the onions soften and the beef is browned, around 8 to 10 minutes.
  5. Cook the Rice: Add the rinsed rice and the remaining 1 teaspoon of salt to the pot with the beef and onions. Stir to combine. Pour in the reserved 3 cups of chicken broth. Mix everything well, bring to a boil, then reduce the heat to low. Cover with a tight-fitting lid and cook for 15 minutes.
  6. Let the Rice Rest: Remove the pot from the heat but keep it covered. Let the rice rest and steam for an additional 5 minutes. Then uncover and fluff the rice gently with a fork.
  7. Assemble and Serve: Transfer the cooked rice and beef mixture to a large serving platter. Top with the shredded chicken. Scatter the toasted nuts over the dish and garnish with freshly chopped parsley. Serve immediately while hot.

Notes

  • Rinsing the rice removes excess starch, ensuring fluffy, separate grains.
  • The 7 Spice blend is a traditional Lebanese mix; if unavailable, use a mix of cinnamon, allspice, cloves, nutmeg, cumin, and coriander.
  • Reserving extra chicken stock is great for soups or stews.
  • For extra flavor, marinate chicken thighs beforehand with some of the 7 Spice and garlic.
  • You can substitute chicken thighs with breast meat but adjust cooking time accordingly.

Find it online: https://dishcooks.com/lebanese-chicken-and-rice-with-nuts-and-spices-recipe/