JUICY LEBANESE CHICKEN AND RICE
Serves 6, Prep Time: 20 minutes, Cooking Time: 1 hr 30 minutes.
Ingredients:
1 Whole Chicken
1 tsp Cinnamon
4 tsp Bouillon
1 Bunch Parsley (save a little for garnish)
2 Sticks celery
2 Carrots
2 Onions
4 Garlic cloves, finely chopped
1 tbs Pine nuts
300g Long grain rice
Salt and pepper
Method:
1. Season the chicken and fry in a large pan in three tbs of olive oil until it’s browned on all sides.
2. Next cover it in water and add the cinnamon, bouillon, parsley bunch, celery stalks, carrots and the onion halved. Season with salt and pepper to taste.
3. Boil and simmer for one hour until chicken is very tender. Turn the heat off and let chicken and stock cool.
4. When cooled, remove the chicken and transfer the stock into a large bowl or measuring jug.
5. Cut the chicken into bite sized pieces.
6. Wash your rice until the water runs almost clear.
7. Make a stock with 2 tsp bouillon and 600ml of boiling water.
8. In the same large pan add 1 tbs of olive oil and fry the chopped garlic and one chopped onion. Once the onion is translucent, add the washed rice and mix in with the onion and garlic. Fry for two minutes and add the stock and chicken pieces.
9. Boil the stock for 4 minutes, then cover the pan with a tea towel, lid and steam the rice for 25 minutes.
10. While the rice is steaming, dry fry the pine nuts until lightly browned.
11. Pour the rice and chicken onto our serving platter and top with the pine nuts and a handful of chopped parsley.