This is a dish that needs to be prepared in different stages and then assembled by layering the crisped/toasted Lebanese bread at the bottom followed by the rice, then the shredded chicken, then the yoghurt and finished with hot buttered/toasted pinenuts and almonds making a popping sound when spooned on top of the yoghurt.
Poached Chicken and Stock::
Place the chicken and all the vegetables in a large pot, cover it with water, add bay leaf, cinnamon stick, thyme, salt and peppercorns, bring to the boil then simmer for about thirty minutes.
When chicken is cooked, take it out of the pot and place in a bowl ready to be shredded. When it cools down a bit, place in an oven proof dish cover and keep warm in the oven until the rice pilaf is ready.
Put the stock through a sieve to use for the rice.
Wash rice through a sieve to remove excess starch and place aside.
Place olive oil, butter and onions in a casserole dish and sauté onions on medium heat until cooked but not brown. Add rice, stock, bay leaf, salt and pepper, combine and bring to boil. Then immediately turn the heat to low, cover and simmer till all liquid is absorbed.
Starting with the crisped bread at the bottom of the plate, then followed by the rice pilaf, then the shredded chicken and the yoghurt. Then heat oil and butter in a saucepan, add pinenuts and almonds, toast until brown in color then immediately spoon on top of yoghurt and serve.
Nutritional analysis per serving (18 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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