Chicken with Lebanese Rice & Pinenuts





Ingredients to make the Lebanese Rice:

  • 2 cups of Long Grain Rice or Uncle Bens (which ever you favour)
  • 2 Tablespoons of cooking Oil
  • 500g  Chicken mince or Lamb/Beef mince
  • 150g  Pine nuts
  • Three to Four cups of chicken stock
  • Salt to taste
  • 1 teaspoon of Shish Tawook Blend


Soak the rice with salted hot water while the chicken is cooking.
Put the oil in a medium saucepan on a medium heat, add the pine nuts and keep stirring until all evenly golden coloured, with a slotted spoon remove and place in a bowl. Add the mince and cook to brown, season with salt and the shish tawook blend – drain water from rice and add to the cooked mince – return the toasted pine nuts to the pan mix all ingredients well, cover with the chicken stock and cook on medium to low heat until rice is done.

If after using the chicken stock to cook the rice, you’re left with some more, bring it to the boil, add juice of one lemon then thicken it with a diluted tablespoon of corn flour in 100ml of cold water to use it as gravy.

Serve the rice along with chicken piece/pieces, topped with the gravy and enjoy.


1 Size 18 Chicken
1 Medium Size Onion cut in pieces
2 Bay Leaves
1 Cinnamon Quill
10 Peppercorns
50g Butter
1 Tablespoon of Shish Tawook Blend
* Click to ingredient to choose one


Put the chicken in a large saucepan and cover with water, bring to the boil and after skimming the froth that makes add all above ingredients except the Shish Tawook Blend.
Simmer until cooked. Remove carefully from the stock and place on an oven dish, smear with the butter and season with the chicken blend, and bake in a medium hot oven to colour.
Strain the stock and put aside.