Lebanese Chicken Pulao
Lebanese Chicken Pulao
Ingredients:
- Chicken stock cubes 2
- Olive oil 1/4 cup
- Onions (halved, thinly sliced) 2
- Rice 1-1/4 cups
- Red lentils 1/4 cup
- Ground cumin 2 tsp
- Ground cinnamon 1/2 tsp
- Zested lemon 1
- Chicken 1 kg
- Currants 2 tbsp
- Parsley leaves 1 cup
Method:
- Dissolve 2 cups water and stock cubes. Heat 2 tbsp oil. Cook the onion until soft and starts to brown. Stir in rice, lentils, half the cumin, half the cinnamon and half the lemon zest for 1 minute. Add chicken stock. Bring to boil. Cover. Reduce heat to low. Cook until rice is done. Meanwhile, combine chicken and remaining cinnamon and cumin in a bowl. Season. Heat remaining oil. Cook chicken for 3 minutes each side or until golden. Stir in the currants and remaining stock. Reduce heat to low. Cover and cook for 5-7 minutes or until chicken is cooked through. Divide the rice mixture and chicken among bowls. Top with parsley and remaining lemon zest.
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