All LEBANESE RIZ A DJEJ

In this recipe tender chicken pieces are arranged on Lebanese hashweh, a rice-meat mixture, full of Middle Eastern aromas, and adorned with golden toasted nuts. The taste and presentation glorify it into a star dish on special occasions. There is no rule in this world, however, that prevents it from appearing on a weekly menu. The fact that the chicken or the hashweh can be prepared each alone as a separate dish makes this recipe a winner. Each is a one-pot dish loaded with the sweet and warm flavors of cinnamon and allspice. Combined in this dish they shine, dazzling your taste buds with an enjoyable richness and crunch.

When preparing the hashweh alone, try to have chicken or meat stock at hand. This will add to it a deep rich flavor. For that ultimate chicken stock check shorbet djej on my blog.

Another important step is to soak the rice for at least 10 minutes before adding it to the browned meat. Here you can use your favorite rice. Parboiled rice has never disappointed me for instance, and all my rice dishes turn out very fluffy and presentable.

Toasting the nuts in oil before browning the meat with the aromatic spices in the same pot add a welcome nuttiness to the hashweh.

When the meat is cooked and done, and the sweet smells fill your kitchen, mix in the drained rice, sprinkle a little of the same warm spices and pour in the hot flavorful stock. Let cook under medium low heat until water has completely evaporated. Remove pot from fire; Keep covered and undisturbed for at least 10 minutes.

Arrange on a platter with chicken on top (when making the full recipe), garnish with nuts, and serve with a dollop of yoghurt. I think by now you should be able to imagine what burst of flavors to expect!