Lunch · Lebanese · 10 min
Riz a Djej (Lebanese Spiced Rice with Shredded Chicken and Toasted Almonds)
- Calories
- 601
- Protein
- 40g
- Carbs
- 52g
- Fat
- 25g
Ingredients
- 123.1 g Chicken breast, raw
- 101.1 g Rice, white, long-grain, cooked
- 27.7 g Almonds, raw
- 202.3 g Broccoli florets, raw
- 10.1 g Pomegranate molasses (added for sugar/acid profile)
Method
- 01Bring a small pot of water to a simmer. Poach the chicken breast for 12-15 minutes until opaque throughout. Remove, let rest, and shred into bite-sized pieces using two forks.
- 02Steam or boil the broccoli until tender-crisp, about 5 minutes. Drain well.
- 03In a wide pan over medium heat, toast the almonds in a drop of olive oil until golden and fragrant, then set aside.
- 04In the same pan, toss the cooked long-grain rice with a pinch of seven-spice, cinnamon, and a splash of olive oil until warmed through and aromatic.
- 05To plate: Spoon a generous mound of the spiced rice onto the center of the plate. Arrange the shredded chicken over the top and surround with the steamed broccoli.
- 06Drizzle the pomegranate molasses over the chicken and top with the toasted almonds. The dish should smell like warm, earthy spices with a bright, tart contrast from the molasses.
Cook it with the whole plan around it
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