Lebanese Chicken and Rice
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Resting Time
5 mins
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Total Time
1 hr 35 mins
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Servings
8 servings
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Calories
524 kcal
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Course
Main Course, Dinner
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Cuisine
Lebanese
Lebanese Chicken and Rice
Description
This recipe starts by simmering chicken thighs with onion, cinnamon sticks, bay leaves, salt, and pepper to produce tender meat and a flavorful broth. The chicken is shredded, and the broth strained and reserved to cook the rice, infusing it with subtle spiced notes. Meanwhile, a nut topping of butter-toasted cashews, almonds, and pine nuts is prepared to add a golden, crunchy contrast.
Ground beef is cooked with onion and seasoned with 7 spice, a well-known Lebanese blend, along with salt and pepper, creating a richly spiced meat layer. Long grain rice is rinsed and cooked in the reserved chicken stock for a tender, fluffy base. When assembled, the shredded chicken is gently folded in, and the nut topping is scattered over the dish for texture.
This one-pot meal blends aromatic spices, meat textures, and nuts into a satisfying dish commonly served with fresh parsley for a bright finish. It works well as a main course that highlights Lebanese flavors and traditional techniques.
Ingredients
For the Chicken
- 1 ½ pounds chicken thighs
- 1 onion roughly chopped, small
- 2 cinnamon stick
- 2 bay leaf
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 cups water
For the Nuts Topping
- 1 tablespoon butter
- ½ cup cashews
- ½ cup almonds slivered
- 2 tablespoon pine nuts
For the Rice and Beef
- 2 tablespoons butter
- 1 onion chopped
- 1 pound ground beef lean
- 2 teaspoons 7 spice seasoning
- 1 ½ teaspoons salt divided
- ½ teaspoon black pepper
- 2 cups long grain rice rinsed
- parsley for serving, fresh
Instructions
Cook the Chicken & Make the Stock
- Place the chicken thighs, onion, cinnamon sticks, bay leaves, salt and pepper in a large stockpot on high heat. Add water and bring to a boil. Lower the heat to medium and continue cooking until the chicken is cooked through, about 25 minutes.
- Remove the cooked chicken and use two forks to shred into bite-sized pieces. Strain the chicken stock and discard the aromatics. Reserve 3 cups of the stock to use to cook the rice and store the remaining stock for another use.
Cook the Nuts Topping
- Melt the butter in a large pot over medium heat. Add the cashews, almonds and pine nuts and toast, stirring frequently, until they’re golden-brown and fragrant, 3 to 5 minutes. Transfer to a bowl and set aside.
Cook the Rice and Beef and Serve
- In the same pot used to cook the nuts, melt the butter over medium heat. Add the onion and ground beef and season with the 7 Spice and ½ teaspoon of salt. Cook until the onions are soft and the ground beef is browned, 8-10 minutes.
- Add the rice, remaining 1 teaspoon of salt and stir to combine. Pour the reserved chicken broth on top. Mix all the ingredients together, bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and cook for 15 minutes. Remove from heat and let the rice rest, covered, for 5 more minutes. Uncover and fluff with a fork.
- Transfer the rice and beef mixture to a large serving platter, add the shredded chicken on top and scatter the cooked nuts over the top. Sprinkle with fresh chopped parsley and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Calories | 524kcal | 26% |
| Carbohydrates | 45g | 15% |
| Protein | 35g | 70% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 129mg | 43% |
| Sodium | 895mg | 37% |
| Potassium | 621mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 307IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 75mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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