Recipe may contain peanuts, tree nuts, milk, soy and sesame.
This traditional Lebanese dish, made with chicken breast and lamb mince, is usually served as part of a larger feast. However, it works equally well served as an easy dinner with a simple chopped salad. Baharat is not hard to find and adds an authentic warm flavour to the basmati rice.
1 (about 250g) chicken breast fillet
1 cinnamon stick
1 tbsp olive oil
1 small onion, halved, thinly sliced
250g lamb mince
1 tsp Baharat spice mix (see note)
200g (1 cup) basmati rice, rinsed, drained
2 tbsp pine nuts, toasted
2 tbsp slivered almonds or cashews, toasted
Salad, to serve
5 Method Steps
Step 1Place the chicken(1 (about 250g) chicken breast fillet) and cinnamon (1 cinnamon stick) in a medium saucepan. Cover with water. Add 1 tsp salt. Partially cover the pan and bring to a simmer over medium heat. Reduce heat to low and cook for 10 minutes. Remove from heat and set aside.
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Step 2Meanwhile, heat the oil (1 tbsp olive oil) in a large saucepan over medium-high heat. Add the onion (1 small onion, halved, thinly sliced) and lamb (250g lamb mince). Cook, using a wooden spoon to break up any lumps, for 5 minutes or until browned. Reduce heat to medium and add the butter (20g butter), spice mix (1 tsp Baharat spice mix (see note)) and rice (200g (1 cup) basmati rice, rinsed, drained). Stir to combine. Cook, stirring, for 2 minutes. Season.
Step 3Transfer 500ml (2 cups) of the chicken poaching liquid to the lamb mixture. Bring to the boil. Reduce the heat to low. Cover and cook for 10 minutes or until the rice has absorbed the liquid. Remove from heat and set aside for 5 minutes.
Step 4While the rice is cooking, shred the chicken.
Step 5Spoon rice mixture onto a serving platter. Top with shredded chicken and scatter over toasted nuts (2 tbsp pine nuts, toasted). Serve with salad.
Baharat is a Lebanese spice mixture, also known as 7 spice mix. You will find it at independent supermarkets or wherever a broad range of spices are sold.