Riz a Djaj

Method

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1. Put the chicken in a large pot with the whole spices, onion, peppercorns, salt and water. Bring to a bare simmer and skim the grey foam off the top.

   Mark done

2. Poach very gently 45 minutes, until the leg pulls away easily. Lift the chicken out and strain the broth, keeping 750 ml.

   Mark done

3. Brown the lamb mince in the butter over high heat for 8 minutes, until it is properly coloured rather than grey, then stir in the allspice, cinnamon and salt.

   Mark done Start 8 min timer

4. Add the rice and turn it in the buttery mince for 2 minutes until every grain is coated.

   Mark done Start 2 min timer

5. Pour in the 750 ml of hot broth, bring to the boil, then cover and cook on the lowest heat 15 minutes.

   Mark done

6. Meanwhile pull the chicken meat off the bone in large pieces, discarding skin and bone. Toast the almonds and pine nuts in the 2 tbsp butter until gold.

   Mark done

7. Rest the rice off the heat, covered, for 8 minutes. Fork it through, pile it on a platter with the chicken over the top, and scatter with the hot nuts and parsley.

   Mark done Start 8 min timer

Chef’s Tips

• Whole spices in the broth, not ground. Ground makes it cloudy.
• Brown the mince properly — grey mince gives a flat dish.
• Nuts at the table, so they stay crisp.

Pairing Suggestions

• Plain yogurt
• A cucumber and mint salad
• Pickled turnips

Storage & Reheating

Refrigerated for 3 days. Reheat covered with a splash of broth. The rice freezes for 2 months; toast fresh nuts.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.