Lebanese Chicken and Rice (Djaj Mah Ruz)

READY IN: 2hrs
Recipe by Alan in SW Florida

Back in my college days, I had (and still have) a Lebanese friend, whose mother would often invite me to dinner with their family. This dish was one of my favorites, and it took me a long time to find this recipe. This is just about as good as I remember.

Top Review by brentranch

This chicken and rice tastes like that my Lebanese friends serve. I sometimes omit the ground lamb or beef and make meatballs, instead. Serve with Tzatziki sauce, Lebanese green beans, taboulli and pita bread for an authentic Lebanese dinner.

Ingredients Nutrition

Directions

  1. STEP A: Set oven to 450 degrees F. Clean chicken and rub all over with remaining ingredients in Step A. Place in a roasting pan with a 1/2 cup water. Bake for 1 1/4 hours or until chicken is tender.
  2. STEP B: While chicken is cooking, prepare stuffing on top of stove. In a saucepan, saute butter and meat until meat is brown. Add the washed and drained rice, salt, pepper, and cinnamon. Saute for 1 minute; add the water. Bring to a boil over high heat. Lower heat, cover, and simmer for 30 minutes, or until rice is tender.
  3. STEP C: While rice is cooking, saute nuts in butter until golden brown. Add the raisins, if desired, and saute for 1 minute.
  4. TO SERVE: De-bone chicken; set aside. Place rice stuffing on a large platter. Arrange chicken meat pieces over top of rice. Sprinkle nuts and raisins over the chicken.

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