Lebanese Chicken Spiced Rice

Lebanese Chicken Spiced Rice Ingredients

500g chicken breast or TenderloinsDash of Cinnamon for Chicken1 tablespoon Ghee500g mince1⁄4 cup Vegetable oil31⁄4 cups boiling Water2 cups medium grain rice, washed thoroughly21⁄2 heaped teaspoons Lebanese mixed spice (baharat)Salt to tasteWhite ground pepper & black ground pepper (approx 1⁄4 teaspoon each)Toasted almonds and pine nutschopped parsley (garnish)

Method

Clean chicken, if large pieces cut in half or score the flesh. Rub cinnamon, salt & pepper into the chicken.In a large pot add 1 tbsp ghee and cook the chicken on both sides till cooked through, remove from heat set aside and shred when cool to touch.Add mince in the same pot and cook till brown and the fat evaporates, once all water/fat evaporates add washed rice, shredded chicken, boiling water, vegetable oil, baharat, salt (approx 2 tspn), black and white pepper and mix, taste the stock to see if it needs more salt etc then once it comes to a boil lower heat to very low and put lid on.I’ve never timed it but once the rice is cooked I turn off the heat and let steam for a further 5 mins then I place in a bowl or as pictured I used a cake tin then scatter toasted nuts, parsley and pomegranate if you have.Serve with salad of choice and yogurt.I’m not the best at typing up recipes especially when most dishes I don’t measure so these measurements are rough so please go with your gut and own taste buds. Enjoy!