chickenlambpilafIngredients

12-oz of Papa George’s 85% Lean Pure American Ground Lamb
1 free range chicken (3lbs)
1 onion (4-oz), peeled
Bouquet garni: 1 large cinnamon stick, 4 cardamoms, 6 whole black peppercorns, 1 bay leaf
1 1/1 teaspoon salt or to taste
2 tablespoon extra-virgin olive oil
1 oz pine nuts
1 oz almond flakes
7 oz rice (preferably basmati)
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
Chicken broth

Cooking Instructions

Place the chicken, onion and water in a large pot over medium-high heat, skim the foam from the surface and bring to boil. Add bouquet garni, reduce to medium heat, cover and simmer for about 50 minutes or until chicken is tender. Five minutes before the end of the cooking time season with 1/2 teaspoon (or to taste) of the salt.

Meanwhile, place a saucepan over medium-high heat. Add the oil; when the oil is hot but not smoking, add the pine nuts. Cook, stirring constantly, until golden in color, remove with a slotted spoon and reserve. To the oil remaining in the pan, add the meat and cook for about 3 minutes or until meat changes color and is browned. Add the rice, season with the cinnanom, allspice, black pepper, nutmeg, and finally the remaining salt; stir gently for a minute. Add the chicken broth, bring to boil, cover, reduce to medium-low heat and simmer for 8-10 minutes or until broth is absorbed and rice soft.

Meanwhile, remove chicken from pan and place on plate. With your fingers pull out the chicken meat in medium-sized pieces, or carve, if preferred, discard the bones and keep the chicken pieces warm for later use.

When rice is ready arrange over a large dish, cover evenly with chicken pieces, garnish with the reserved pine nuts and almond flakes.

Serve immediately. Eat with Oriental Salad

Serves 4 to 6
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