A Mediterranean style chicken and rice dish. The chicken is first boiled with vegetables and cinnamon, simmered with the rice and served with almonds and pine nuts.
SOOO good. About half way through dinner, my 4 year old asked whether we can have this again. I made a few changes: I sauted the onion in a bit of oil first and then added chicken breasts, carrots and broth. When it came time to fry the chicken and carrots for 2 mins, I did it in about a teaspoon of oil instead of one and a quarter cups. (I used a slotted spoon to get most of the chicken and carrots out, fried them and then put them back into the pot with the broth.) I layered the rice and seasoning mixture on top of that. I also added about a cup of frozen peas, and they worked really well with the recipe. I toasted the almonds in the toaster oven instead of in the oil. My modifications did change the overall presentation (more "mixed" chicken and rice than "upside down") but I cut almost 2 cups of oil from the recipe. And it was still really really good. - 07 Mar 2006 (Review from Allrecipes USA and Canada)
The ratio of rice to liquid is way off. Even though I knew better, I went ahead and followed the recipe using 4 cups of rice. After 30 min. the rice wasn't even close to being done. I added several cups of chicken stock, another onion, 1 cup of chopped celery and more cinnamon to fix it. I had an enormous pot of chicken and rice to deal with. It actually tasted good, so next time I will use 2 and 1/2 cups of rice instead. - 13 Oct 2006 (Review from Allrecipes USA and Canada)
My parents are from the Middle East so I grew up with this food as a regular. But we make it with eggplants and potatoes that are halfway fried before put with the rice. Yummy!!! - 05 Oct 2007 (Review from Allrecipes USA and Canada)