Lunch · Lebanese · 10 min
Riz a Djej (Lebanese Spiced Rice with Chicken and Toasted Almonds)
- Calories
- 600
- Protein
- 38g
- Carbs
- 54g
- Fat
- 26g
Ingredients
- 126.6 g Chicken breast, raw
- 130.8 g Rice, white, long-grain, cooked
- 28.5 g Almonds, sliced
- 85.0 g Spinach, fresh
- 11.1 g Pomegranate molasses (added for sugar/acid profile)
Method
- 01Season the chicken breast with salt, pepper, and a generous pinch of seven-spice blend. Heat a skillet over medium-high heat with a whisper of olive oil and sear the chicken until golden brown and cooked through, about 6-7 minutes per side. Let it rest for 5 minutes before shredding into bite-sized pieces.
- 02In a small pan, lightly toast the sliced almonds until they are fragrant and golden-brown, then set aside.
- 03In a medium saucepan, gently warm the cooked rice with a splash of water and a dash of cinnamon. Fold in the fresh spinach just until it wilts into the rice, retaining its vibrant green color.
- 04To serve, mound the spiced spinach-rice onto a plate. Top with the shredded chicken. Drizzle the pomegranate molasses over the chicken to add a sharp, fruity brightness. Finally, shower the dish with the toasted almonds for a crucial crunch. Serve immediately while the rice is steaming and fragrant.
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