Rice & Chicken (Rizz 3a Djaj)

Rice & Chicken Ingredients

For the chicken3 skinless boneless chicken breasts2 bay leaves1 cinnamon stick1 onion quartered4 cups water

Steps

Place everything listed in a large pot and bring to a boil.Lower heat and cook for 45 minutes until chicken is tender.Drain broth and reserve. Once the chicken has cooled shred and set aside.

For The Rice

2 cups Jasmin rice, washed & drained3 cups chicken stock (reserved from boiling your chicken)1 lb lean ground beef4 tbsp vegetable oil, divided1 tsp salt1 1/2 tsp 7 spices1/2 tsp cinnamon more for garnish1/2 tsp cumin1/4 cup almonds (soaked in water for few hours & then peeled)1/4 cup pine nuts

Steps Making Rice

In a pot heat 2 tbsp oil, add ground beef and cook until browned.Add spices & rice and mix to coat the rice with the spices.Add chicken stock and bring to a boil.Reduce heat to low, cover and simmer for 15-20 minutes.In a saucepan heat 2 tbsp oil. Add almond and toast until light golden brown.Add pine nuts and toast for a few more minutes.

For The Cucumber Yogurt Salad

1 1/2 (750g) Astro Yogurt (Original Balkan Plain 6%)6 mini cucumbers diced2-3 garlic cloves, minced2 tbsp water1 tsp dried mint leaves1/2 tsp salt more to tasteolive oil for drizzling

Steps Making Salad

Add yogurt & water in a large bowl. Mix in diced cucumbers, garlic, salt & dried mint. Drizzle with olive oil.

Assemble

place rice mixture on a serving platter.Cover with shredded chicken, sprinkle with cinnamon & garnish with toasted almonds and pine nuts.Serve with cucumber yogurt salad. Enjoy!