Lebanese Rice and Chicken

Lebanese Rice and Chicken

4-6 portions


  • 2 tablespoons of canola oil
  • 300 g of ground beef
  • 6 chicken thighs or breasts
  • 2 tsp of salt
  • 1 pinch of lebanese 7 spices
  • 1/2 tsp of cinnamon
  • 2 cinnamon sticks
  • 3-4 bay leaves
  • 1 pinch of freshly grated nutmeg; that's the secret for a yummy taste!
  • 4 cups of chicken broth
  • 2 cups of rice
  • 1 onion
  • Sliced toasted almonds and cashew nuts


  1. In a large pan, heat canola oil over medium heat. Add the ground beef, 7 Lebanese spices and salt. Cook, stirring from time to time, for 5 to 7 minutes or until the meat is golden brown. Set aside.
  2. In a large saucepan and over medium to high heat, grill the chicken breasts or thighs for 3-4 minutes to give them a beautiful golden color on both sides. Remove from heat.
  3. Boil 4.5 cups of water and add the onion, the cinnamon sticks, bay leaves and the salt.
  4. When the water boils, add the chicken breasts or thighs in the water and simmer over low heat for 20 minutes. Then remove the chicken and set aside.
  5. Wash the rice and soak it in water for 30 minutes.
  6. Add the rice to the chicken broth. Bring to a boil, then lower the heat and cook the rice for 15 minutes.
  7. In a small pan, add a little oil and cook the almonds and cashew nuts for 2-3 minutes until the color turns golden.
  8. Combine the rice, the ground beef and the nuts. Add the chicken to the rice before serving.