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Lebanese Chicken and Rice Casserole with Pine Nuts and Allspice
Experience the delightful fusion of flavours in this Lebanese Chicken and Rice Casserole with Pine Nuts and Allspice—a dish that brings warmth and comfort to your dining table.
Ingredients
- 2 cups basmati rice
- 4 cups chicken broth
- 1.5 lbs chicken thighs, boneless and skinless
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup pine nuts, toasted
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preheat your oven to 180°C (350°F).
In a large frying pan, heat olive oil over medium heat. Add chopped onions and cook until translucent.
Stir in minced garlic and cook for another minute until fragrant.
Add chicken thighs to the pan, cooking until browned on all sides. Season with salt, pepper, allspice, cinnamon, and nutmeg.
In a large casserole dish, layer the uncooked rice, followed by the sautéed chicken and onion mixture.
Pour chicken broth over the top, making sure the rice is fully submerged.
Cover the dish with aluminium foil and bake for 30 minutes.
Remove the foil, sprinkle toasted pine nuts over the top, and bake for an additional 15 minutes or until the rice is cooked through.
Garnish with fresh parsley before serving.
Kitchen Tools
- Large frying pan
- Casserole dish
- Measuring cups
- Wooden spoon
- Aluminium foil
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, but adjust the cooking time and liquid, as brown rice takes longer to cook.
Absolutely! It stores well and can be reheated easily.
This dish pairs wonderfully with a fresh salad or grilled vegetables.
You can replace chicken with chickpeas or lentils for a vegetarian option.
Yes, it freezes well. Just ensure it's cooled before freezing.