Description
A traditional Lebanese chicken rice dish, riz a djaj, featuring spiced chicken thighs and vermicelli rice, perfect for celebrations.
Ingredients
Scale
- 2 lbs (900g) bone-in skin-on chicken thighs
- 1 medium yellow onion, quartered
- 2 cinnamon sticks
- 4 whole cloves
- 3 bay leaves
- 6 whole black peppercorns
- 2 cardamom pods, lightly crushed
- 1 teaspoon salt
- 5 cups (1.2 liters) water
- 2 cups (400g) long-grain basmati rice, soaked and drained
- ½ cup (60g) vermicelli noodles, broken into 1-inch pieces
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, finely diced
- ½ lb (225g) lean ground beef or lamb (optional)
- 1½ teaspoons Lebanese 7 spice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups (720ml) reserved chicken broth
- ¼ cup pine nuts, toasted
- ¼ cup slivered almonds, toasted
- ¼ cup cashews, halved and toasted
- 1 tablespoon unsalted butter, for toasting the nuts
- Fresh flat-leaf parsley, chopped for serving
- Plain yogurt or labneh for serving
- Tabbouleh or fattoush salad for serving
Instructions
- Make the chicken broth: Place the chicken thighs, quartered onion, cinnamon sticks, cloves, bay leaves, peppercorns, cardamom pods and salt in a large pot. Add the water. Bring to a boil over high heat, skimming any foam that rises. Reduce to a steady simmer, cover, and cook for 35-40 minutes.
- Shred the chicken and strain the broth: Remove the chicken thighs and strain the broth. Reserve 3 cups of strained broth.
- Toast the nuts: In a small skillet, melt 1 tablespoon of butter and toast the pine nuts, almonds and cashews for 2-3 minutes.
- Build the spiced rice base: In the same large pot, melt butter and olive oil, then toast the vermicelli pieces. Add diced onion, and if using, ground meat. Stir in the spices.
- Cook the rice: Add soaked basmati rice to the pot, stir, add reserved chicken broth, bring to a boil, then cover and cook on low for 18-20 minutes.
- Plate and serve: Fluff the rice, transfer to a platter, and arrange the shredded chicken on top. Scatter the toasted nuts and top with parsley. Serve with yogurt and salad.
Notes
This dish is perfect for special occasions and is best served with fresh salads to balance its richness.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg