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.
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)
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.
Labels: In the Kitchen