Lebanese Chicken Recipe???
- javaandjazz Nov 11, 2006 09:33 PM
Last night we went to a Lebanese Restaurant in Northampton, Mass. My partner had a chicken dish over rice(?) or some sort of grain that was very delicious. We think it had similar spices similar to that of pumpkin pie. It was so good. We can't even remember the name of the dish but so any of you know the name and happen to have a recipe for it? It was roasted chicken with a sauce on it over the grain. Thanks, Richie
I'm not sure if this is what you're looking for, because there's no sauce to it. I can't remember the Arabic name at the moment.
It's made with shredded chicken, pinenuts, rice, shiree, and allspice (a staple of Lebanese cuisine). This is easy Lebanese comfort food.
CHICKEN AND SHIREE
Boil some chicken breasts, and shred the meat. Sautee some orzo (shiree) in butter until light golden brown (careful, it burns fast) and then add to long grain rice to cook together. (You can cook the rice in chicken broth for extra flavor.)
Sautee some pine nuts in butter, and add those to the rice once cooked. Add allspice to taste, and add the chicken to the rice. Mix together, and salt to taste.
In a Dutch oven, brown boned, skinned chicken pieces (bite-size), along with some chopped onion, in butter. Add pinenuts and brown. Pour on raw rice -- don't stir. Cover by 1" with chicken stock that has been flavored with allspice, salt, and pepper. Cover tightly and bake at 350 degrees for 30 minutes. Invert on a platter and sprinkle with chopped Italian parsely.
This is what the restaurant gave me after I emailed them but the recipe is not clear on how tro make the sauce. Any clues?
Simmered Chicken Over Hashwee' Rice Topped With Roasted Pine Nuts, Almonds and Gravy
Owner Nadim Kashouh
Cafè Lebanon, Springfield, MA
3-4 lb chicken
2 cups of rice
1 tsp. black pepper
1 tsp. allspice
1 1⁄2 tsp. ground cinnamon
1⁄2 lb. ground beef 80-20
1⁄4 cup pine nuts
1⁄4 cup sliced almond
2 cinnamon sticks
2 bay leaves
Boil chicken with 2 cinnamon sticks and 2 bay leaves till tender (aprox. 1/2 hour). Take out of water and drain broth. You'll need 3 cups of broth.
Cook ground beef in pot with all spices. Do not drain grease. Add rice and broth and let cook on low flame aprox. 12-15 mins. While rice is cooking separate meat from bone and set aside. Saute pine nuts and almonds with little oil, when done set on paper napkins to drain.
How funny. My Lebanese family usually just roasts the chicken with lots of garlic inside and makes a pan gravy to serve over the hashwee. The hashwee minus the almonds is the traditional stuffing for Thanksgiving in my family, only we don't actually stuff the bird with it. Are you sure it wasn't just some sort of pan gravy or even just stock over it?
I used to frequent a Lebanese restaurant in Brockton. The chefs name was Hegel and he served the most delicious dish with chicken and rice and some kind of lemony sauce. I think the chickeb was poached and cut into bite sized pieces before going on the rice. Hegel called it Chicken Oriental. I could never figure why,