---
title: Riz a Djaj (Lebanese Chicken and Rice with Toasted Nuts)
servings: 4
prep time: 15 minutes
cook time: 35 minutes
source: https://mycibora.com/recipes/riz-a-djaj-lebanese-chicken-rice
---

Gather @white rice{250%g}, @ground cinnamon{1%tsp}, @ground allspice{1%tsp}, @almond{25%g} and @pine nut{20%g}.

Season the @chicken thigh{450%g} chunks with half the cinnamon and allspice plus a pinch of @salt{}. Heat the @olive oil{1%tbsp} in a large pot and brown the chicken on all sides, about 6 minutes; lift out and set aside. ~{6%minutes}

Add the diced @onion{1} to the same pot and soften in the drippings for 4 minutes. ~{4%minutes}

Stir in the rice for a minute to coat every grain, then pour in the hot @chicken stock{600%ml}, the remaining cinnamon and allspice, and a pinch of salt. Return the browned chicken to the pot.

Bring to a boil, then cover and simmer on low, without lifting the lid, until the rice is tender and the stock is absorbed, about 18 minutes. ~{18%minutes}

Meanwhile, melt half the @butter{25%g} in a small skillet and brown the @ground beef{100%g} with a pinch of the reserved spice mix, breaking it up, until fully cooked, about 6 minutes. ~{6%minutes}

Scoop out the beef, melt the remaining butter in the same skillet, and toast the almonds and pine nuts until golden, about 2 minutes. ~{2%minutes}

Rest the rice off the heat, still covered, for 10 minutes, then fluff with a fork. ~{10%minutes}

Mound the rice and chicken onto a platter and scatter with the spiced beef and toasted nuts.