Passionate Perseverance: lebonease chicken and rice

Since it's Fat Tuesday, you get TWO recipes today for the price of one! So it's time once again to check in with the Farmer City's Wife over at City Life, Country Wife for Fat Tasty Tuesday.

This weeks recipe has a little international flair to it. It's an oldie but goodie in my house. My friend Maria handed this one over many years ago at a recipe swap. It has a wonderful balance of subtle sweet and savory. This dish is all about the spices. It's magic on a cold snowy day taking you to a faraway land filled with exotic flavors and hot sun. Love the crunch of the pine nuts as well. I use brown rice to up the nutritional value but any type will do. This can easily be doubled to feed a larger group.

Celebrate the Feast!

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Maria's Lebanese Chicken and Rice

One baked or broiled chicken, deboned

1/2 pound of ground beef or lamb

2 tablespoons pine nuts, (optional)

1/4 teaspoon cinammon

1/4 teaspoon allspice

2 cups chicken or beef broth

(if using brown rice add 1/4 cup more)

Brown meat in Dutch oven. Add butter, pine nuts, salt, pepper, cinnamon and allspice cooking all together for just a minute or two. Add rice and broth. Cook until rice is done (covered). Add small pieces of chicken torn from the bone. Stir and serve.