Lebanese Chicken and Rice (Rice Ajaj)

Instructions

1. Boil the Chicken: In a medium pot, place the water and chicken. Cover and bring to a boil on high heat. Skim the foam that floats to the surface and discard. Add the aromatics and 2 tsp salt. Cover and cook on low heat for 1 hour and 30 minutes. Set aside.
2. Fry the Nuts: In a small pan, place the ghee and the pine nuts. Fry on medium heat, stirring constantly until light golden. Strain and transfer to a plate. Repeat with the almonds. Set aside and reserve the ghee.
3. Cook the Minced Meat: Add 3 tbsp of the reserved ghee, the minced meat, and 1/2 tsp salt to a medium pot and cook on high heat stirring occasionally. Mix the spices in a small bowl, then take 1 tsp from the spices mix and add it to the meat. Stir to combine. Cook until all the liquid has evaporated.
4. Add Chicken Broth: Pour in 1 cup of chicken broth and cook covered on low heat for 30 minutes.
5. Prepare the Chicken: Remove the chicken to a plate and discard the skin and bones, then cut to bite size pieces. Cover and set aside.
6. Cook the Rice: Add the washed rice, the rest of the spices, and 4 cups of the chicken broth to the meat and stir to combine. Bring to a boil and simmer covered on low heat until the rice is fully cooked and all the liquid has been evaporated, about 23 minutes.
7. Rest and Serve: Remove the pot from the heat and let rest covered for 15 minutes. Gently stir the rice and transfer to a large serving platter. Top with the chicken pieces and the fried nuts. Serve with yogurt, green salad, or yogurt cucumber salad.