What are the main ingredients in Lebanese-spiced Chicken Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

What is the nutritional information of Lebanese-spiced Chicken Rice?

Calories: 724, Carbs: 86 grams, Fat: grams, Protein: 42.9 grams, Sugar: 5.5 grams, Salt: 534 grams

How do I prepare Lebanese-spiced Chicken Rice?

CINNAMON CHICKEN & RICE: Place a pot over a medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Caramelise for 3-5 minutes until browned, shifting occasionally. Add the rinsed rice and the rice spice blend. Submerge in 300ml of salted water and pop on the lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and add a knob of butter. Mix until melted and combined. Season to taste. FRESH SALAD: While the rice is steaming, quarter the tomatoes, finely slice the spring onions, and slice the radish into rounds. In a bowl, combine the quartered tomatoes, radish rounds, spring onion slices, the lemon zest, a squeeze of lemon juice (to taste), the rinsed green leaves, a drizzle of oil, and seasoning. HASHWEH HAPPINESS: Plate up a hearty portion of the spiced chicken and rice. Top with dollops of the tzatziki. Sprinkle over the toasted almonds and the crispy onions. Side with the fresh salad. Serve any remaining lemon wedges on the side. Tuck in, Chef! TOASTED ALMONDS: Place the almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside for serving.

What should be prepared from my kitchen to make Lebanese-spiced Chicken Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

Lebanese-spiced Chicken Rice

This decadent dish is made up of fragrant cinnamon-spiced chicken mince & rice and served with a zesty, fresh salad tossed with green leaves and topped with toasted almonds & crispy onions for some fabulous texture. This is one dish you’ll want to make again and again!

Lebanese-spiced Chicken Rice

with tzatziki & a fresh salad

Hands on Time: 20 - 25 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Almonds
Baby Tomatoes
Chicken
Crispy Onions
Free-Range Chicken Mince
Green Leaves
Lemon
Lemons
Radish
Rice Spice Blend
Spring Onion
Spring Onions
Tzatziki
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter

Serves 1

CINNAMON CHICKEN & RICE
Place a pot over a medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Caramelise for 3-5 minutes until browned, shifting occasionally. Add the rinsed rice and the rice spice blend. Submerge in 150ml of salted water and pop on the lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and add a knob of butter. Mix until melted and combined. Season to taste.
TOASTED ALMONDS
Place the almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside for serving.
FRESH SALAD
While the rice is steaming, quarter the tomatoes, finely slice the spring onion, and slice the radish into rounds. In a bowl, combine the quartered tomatoes, the radish rounds, the spring onion slices, the lemon zest, a squeeze of lemon juice (to taste), the rinsed green leaves, a drizzle of oil, and seasoning.
HASHWEH HAPPINESS
Plate up a hearty portion of the spiced chicken and rice. Top with dollops of the tzatziki. Sprinkle over the toasted almonds and the crispy onions. Side with the fresh salad. Serve any remaining lemon wedges on the side. Tuck in, Chef!

Free-range Chicken Mince - 150g
White Basmati Rice - 100ml
Rice Spice Blend - 12,5ml
Almonds - 15g
Baby Tomatoes - 80g
Spring Onion - 1
Radish - 20g
Lemon - 1
Green Leaves - 20g
Tzatziki - 45ml
Crispy Onions - 15ml

Download the Recipe

Serves 2

CINNAMON CHICKEN & RICE
Place a pot over a medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Caramelise for 3-5 minutes until browned, shifting occasionally. Add the rinsed rice and the rice spice blend. Submerge in 300ml of salted water and pop on the lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and add a knob of butter. Mix until melted and combined. Season to taste.
TOASTED ALMONDS
Place the almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside for serving.
FRESH SALAD
While the rice is steaming, quarter the tomatoes, finely slice the spring onions, and slice the radish into rounds. In a bowl, combine the quartered tomatoes, radish rounds, spring onion slices, the lemon zest, a squeeze of lemon juice (to taste), the rinsed green leaves, a drizzle of oil, and seasoning.
HASHWEH HAPPINESS
Plate up a hearty portion of the spiced chicken and rice. Top with dollops of the tzatziki. Sprinkle over the toasted almonds and the crispy onions. Side with the fresh salad. Serve any remaining lemon wedges on the side. Tuck in, Chef!

Free-range Chicken Mince - 300g
White Basmati Rice - 200ml
Rice Spice Blend - 25ml
Almonds - 30g
Baby Tomatoes - 160g
Spring Onions - 2
Radish - 40g
Lemon - 1
Green Leaves - 40g
Tzatziki - 90ml
Crispy Onions - 30ml

Download the Recipe

Serves 3

CINNAMON CHICKEN & RICE
Place a pot over a medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Caramelise for 5-6 minutes until browned, shifting occasionally. Add the rinsed rice and the rice spice blend. Submerge in 450ml of salted water and pop on the lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and add a knob of butter. Mix until melted and combined. Season to taste.
TOASTED ALMONDS
Place the almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside for serving.
FRESH SALAD
While the rice is steaming, quarter the tomatoes, finely slice the spring onions, and slice the radish into rounds. In a bowl, combine the quartered tomatoes, radish rounds, spring onion slices, the lemon zest, a squeeze of lemon juice (to taste), the rinsed green leaves, a drizzle of oil, and seasoning.
HASHWEH HAPPINESS
Plate up a hearty portion of the spiced chicken and rice. Top with dollops of the tzatziki. Sprinkle over the toasted almonds and the crispy onions. Side with the fresh salad. Serve any remaining lemon wedges on the side. Tuck in, Chef!

Free-range Chicken Mince - 450g
White Basmati Rice - 300ml
Rice Spice Blend - 37,5ml
Almonds - 45g
Baby Tomatoes - 240g
Spring Onions - 3
Radish - 60g
Lemons - 2
Green Leaves - 60g
Tzatziki - 125ml
Crispy Onions - 45ml

Download the Recipe

Serves 4

CINNAMON CHICKEN & RICE
Place a pot over a medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Caramelise for 5-6 minutes until browned, shifting occasionally. Add the rinsed rice and the rice spice blend. Submerge in 600ml of salted water and pop on the lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and add a knob of butter. Mix until melted and combined. Season to taste.
TOASTED ALMONDS
Place the almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside for serving.
FRESH SALAD
While the rice is steaming, quarter the tomatoes, finely slice the spring onions, and slice the radish into rounds. In a bowl, combine the quartered tomatoes, radish rounds, spring onion slices, the lemon zest, a squeeze of lemon juice (to taste), the rinsed green leaves, a drizzle of oil, and seasoning.
HASHWEH HAPPINESS
Plate up a hearty portion of the spiced chicken and rice. Top with dollops of the tzatziki. Sprinkle over the toasted almonds and the crispy onions. Side with the fresh salad. Serve any remaining lemon wedges on the side. Tuck in, Chef!