Ingredients
4 chicken thighs
2 chicken breasts
300 g finely ground beef
2 cups white rice
1 big onion
1 small onion, finely shopped
1/4 cup raw pine nuts, roasted
1/4 cup almonds, roasted
5 tablespoons vegetable oil
2 liters water
1 cinnamon stick
3 bay leaves
3 cardamom pods
1 teaspoon cinnamon
1/4 teaspoon pepper
1 teaspoon salt
Cooking method according to shahiya.com
1- In a frying pan, lightly fry the chicken pieces on both sides in 3 tablespoons of vegetable oil. Remove and put in a saucepan. The chicken shouldn’t be completely cooked.
2-Add 2 liters of water over the chicken pieces and let it boil. As the water boils remove with a spoon any foam that might form on the water surface. Discard. Once the foam removed add 1 onion, cinnamon stick, cardamom pods and bay leaves to the water. Cover the pan with a lid keeping a small opening to prevent the water to overflow while boiling. Keep on medium heat until the chicken is well cooked.
3- Once cooked, remove the chicken from the saucepan and set aside. Strain the chicken broth and keep aside for later use.
4-In a deep pan, fry the chopped onion with 2 tablespoons of vegetable oil until golden, then add the ground meat and keep on cooking until meat turns brown.
5- Add the rice, salt, pepper and cinnamon. Toss for 2 min then add 4 cups of chicken broth. Cover and let it simmer for 25 min or until rice is well cooked.
6- To serve, put the rice in a large plate, place the chicken pieces on top. Sprinkle with the roasted almonds and pine nuts.
H.Zoghib