Riz bi Djaj (Lebanese Spiced Rice with Chicken and Toasted Nuts)

Instructions

1. Put the chicken, halved onion, cinnamon stick, bay leaves, allspice berries, 1 tsp salt and water in a large pot. Bring to a boil, skim off the foam, then cover and simmer for 35 to 40 minutes, until the chicken is cooked through (74°C / 165°F).
2. Lift out the chicken and set it aside. Strain the broth, measure out 600 ml (2 1/2 cups) and keep it hot. Save the rest for soup.
3. Heat 3 tbsp oil in a wide pot over medium heat. Cook the chopped onion for 6 to 8 minutes until golden. Add the ground beef, breaking it up, and cook for 6 to 8 minutes until browned and no pink remains.
4. Stir in the seven-spice mix, cinnamon, 1 1/2 tsp salt and pepper. Add the rice and stir for 2 minutes to coat the grains.
5. Pour in the 600 ml hot broth and bring to a boil. Cover and cook on the lowest heat for 18 minutes. Turn off the heat and rest for 10 minutes with a clean towel under the lid.
6. Meanwhile, brush the chicken pieces with 1 tbsp of the finishing oil and brown them under a hot broiler for 5 to 6 minutes, turning once. Toast the almonds and pine nuts in the remaining 1 tbsp oil over medium heat for 3 minutes, until golden.
7. Fluff the rice with a fork and spread it on a platter. Arrange the chicken on top, scatter with the nuts and parsley, and serve hot.

Tips

• Rinse the rice until the water runs almost clear, and measure the broth exactly. Too much liquid turns the rice sticky instead of fluffy.
• Keep the extra broth for a soup with vermicelli or freeze it for the next pot of rice. Boneless thighs also work, with the simmering time cut to 20 minutes.