Middle-Eastern Inspired Chicken and Rice

Name: Middle-Eastern Inspired Chicken and Rice
Yield: 4 - 6 servings
Ingredients: 1 cinnamon stick; 1 cup (250 mL) Milk; 1 cup (250 mL) chicken stock; 1 lb (450 g) chicken breast; Freshly ground salt and pepper to taste; 1 large onion minced; 3 tbsp (45 mL) butter; 3/4 lb (335 g) ground lamb or ground beef; 1 - 1/2 cups (375 mL) long grain rice; 2 bay leaves; 1 tsp (5 mL) ground cardamom; 1 tsp (5 mL) ground Jamaican pepper; 2/3 cup (160 mL) slivered almonds toasted; 3 tbsp (45 mL) pine nuts toasted (optional); Ground cinnamon

Our dietitians' favourite

Middle-Eastern cuisine is known for its deliciously savoury dishes and this one is a worthy example. Try our take on it (it includes milk!) – you’ll love it!

Prep: 20 min
Cooking: 40 min - 45 min

Yields 4 - 6 servings

Ingredients

1 cinnamon stick
1 cup (250 mL) Milk
1 cup (250 mL) chicken stock
1 lb (450 g) chicken breast
Freshly ground salt and pepper to taste
1 large onion minced
3 tbsp (45 mL) butter
3/4 lb (335 g) ground lamb or ground beef
1 - 1/2 cups (375 mL) long grain rice
2 bay leaves
1 tsp (5 mL) ground cardamom
1 tsp (5 mL) ground Jamaican pepper
2/3 cup (160 mL) slivered almonds toasted
3 tbsp (45 mL) pine nuts toasted (optional)
Ground cinnamon

READY FOR REWARDS?

Preparation

In a pot, combine cinnamon stick, milk, chicken broth, chicken and seasonings. Bring to a full boil, reduce the heat and poach, uncovered, for 8 min. Remove from heat, cover and set aside 10 min at room temperature to finish cooking. Strain the chicken, reserving the cinnamon stick and the cooking liquid for later.

Meanwhile, in a pan, sweat the onion in butter for 5 min without browning. Add lamb and cook about 8 min, crumbling the meat with a wooden spoon or a fork.

Add the rice, reserved cinnamon stick, bay leaves and spices. Add salt and pepper. Stir 2 min. Add 2-1/2 cups (625 mL) of the reserved cooking liquid. Bring to a full boil, reduce heat and cook over very low heat for about 15 min.

While the rice is cooking, shred the chicken and reserve in a warm oven.

Arrange the rice on a serving platter. Top with the shredded chicken and sprinkle with the roasted almonds and pine nuts. At the last minute, sprinkle with a dash of cinnamon. Serve with your favorite green vegetable.