|Description:||Middle-eastern communal supper dish (traditionally made with lamb)||Posted:||1999-11-08|
|Key words:||Arab, chicken, rice, ground beef||Category:||Main Dishes|
|Ingredients:||1 chicken, whole or jointed
1-1/2 onions, chopped, divided
cinnamon powder (some)
1-1/2 c rice
3 c water
to taste: cinnamon, allspice, salt, pepper
1 chicken bouillon cube
1 lb lean ground beef
2 cloves garlic, mashed
to taste: salt, pepper, cinnamon, allspice, sumac (red spice found in Arab or foreign grocery store)
juice from 1/2 or 1 lemon
pine nuts and/or almonds (some)
|Preparation:||Boil the chicken with cinnamon powder and half an onion. De-bone when cool and break into bite size pieces. Keep broth on the side.
Chop & fry 1 onion until brown; add the rice and fry. Add water, cinnamon, allspice, salt, pepper and bouillon cube. Break up ground beef and add to rice. Cover and cook for 20 min. Taste for seasoning.
Meanwhile mix cooled, bite-size chicken pieces with the garlic, salt, pepper, little sprinkle of cinnamon & allspice, sumac and lemon juice. Mix well and add about 1/2 cup of your saved chicken broth. Nuke in microwave when ready to serve.
Brown pine nuts and almonds.
To serve: spread your rice on a large platter. Place chicken pieces and the rest of the broth on top and sprinkle nuts.
|Notes:||Most importantly - enjoy, enjoy, enjoy and be hungry because it's great!!
Tip - remember, you may need to play with the amount of seasonings and lemon juice depending on your tastes, but try it like this the first time and adjust on your second round.
(Martin sez: I cheerfully snatched this from my other favorite list)