Recipes from the Levant
A couple of days ago I was searching the internet for something interesting for dinner and came across a recipe for Lebanese Chicken and Rice. I decided to give it a try.
I began by cooking a whole chicken with onion, garlic, carrot, parsley, lemon, cinnamon sticks and cloves.
After cooking, I removed the chicken from the bone and cut it into bite-sized pieces.
Next, I browned cashews in olive oil. Be careful not to scorch them like I did. The recipe called for cashews, but I think I would prefer to use pine nuts next time.
After browning, I set the cashews aside to drain. The recipe called for vermicelli to be added and browned, but I used angel hair pasta broken into small pieces instead.
Once browned I added basmati rice and a portion of bokharat spice mixture and pepper.
Then I returned the cooked chicken to the pan and added liquid.
While the rice dish simmered, I prepared fresh green beans with chopped roma tomatoes and garlic tossed in olive oil for roasting.
I decided to make a Lebanese-style tomato sauce to go over the chicken and rice to add flavor and substance. The sauce can be prepared quickly and easily by adding fresh lemon juice and bakharat spice to taste to canned tomato sauce.
Once prepared, serve and garnish with cashews. Bon Appetit!