Ruz Maa Dajaj (Chicken with Rice)

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August 3, 2012 by palatebakery

Ruz Maa Dajaj (Chicken with Rice)

A Ghenwa Steingaszner Recipe from the

“Luxurious Lebanon Cooking Demo” with Ghenwa 

Type:	Main course, chicken
Serves :	8-12
Time :	Plus minus 1 ½ hours
Important utensils :	Roasting tray and 2 large pots.

Ingredients

• 10 chicken pieces or 2 big chickens
• 500 gr. minced meat (lean beef or lamb)
• 25 gr. pine nuts, fried
• 25 gr. almonds, fried
• 3 cups rice
• 8 cups water
• 2 onions finely chopped
• 2 onions cut into halves
• 2 cinnamon sticks
• 6 cardamom pods
• 2 tbsp. salt
• 4 tbsp. Lebanese mixed spices
• 3 tbsp. sunflower oil
• 2 tbsp. chopped parsley for garnish

 

Method

The Chicken

• Wash the chicken pieces with vinegar & put them in the pot.
•  Add 8 cups of water, 1 tbsp. Lebanese spices, the cinnamon, cardamom & the onion Bring to boil.
• Cook for 30 minutes whilst skimming the scum and impurities as they appear.
• Remove the cooked chicken from the stock, but keep your stock.

The rice

• Heat oil in the pot, add finely chopped onions & cook until soft.
• Add the minced meat, spices & cook until the meat is well browned.
• Add the washed rice & stir it for 2 minutes
• Take 6 cups of the chicken stock from your pot and add to the rice & mince meat mixture.  Cook on low heat until the rice is soft. Add salt.
• Grill the chicken pieces until golden brown.
• Spoon the rice into big serving dish.  Place the chicken pieces on top.
• Sprinkle the fried nuts & chopped parsley.
  

  Download this recipe : Ghenwa’s Ruz Maa Dajaj (Chicken with Rice) in printable pdf version

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