Lebanese Chicken and Rice (Djaj Mah Ruz)

By Alan in SW Florida on June 06, 2006

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Ingredients

    Step A

    The Chicken

    1. 1 whole roasting chicken
    2. 1 teaspoon salt
    3. 1/2 teaspoon pepper
    4. 1/4 teaspoon cinnamon
    5. 2 tablespoons butter
    6. 1 garlic clove, crushed

    Step B

    The Stuffing

    1. 1/4 cup butter
    2. 1 cup ground lamb ( or ground beef)
    3. 1 cup long grain rice
    4. 1 teaspoon salt ( or to taste)
    5. 1/4 teaspoon pepper
    6. 1/4 teaspoon cinnamon
    7. 1 1/2 cups water

    Step C

    The Topping

    1. 1/4 cup slivered almonds
    2. 1/4 cup pine nuts
    3. 1/4 cup unsalted butter
    4. 1/2 cup seedless raisin (optional)

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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