Chicken is cooked together with rice, onions, cinnamon, carrots and chicken stock, before being garnished with freshly roasted almonds and pine nuts. Serve this dish with salad and/or natural yoghurt.
SOOO good. About half way through dinner, my 4 year old asked whether we can have this again. I made a few changes: I sauted the onion in a bit of oil first and then added chicken breasts, carrots and broth. When it came time to fry the chicken and carrots for 2 mins, I did it in about a teaspoon of oil instead of one and a quarter cups. (I used a slotted spoon to get most of the chicken and carrots out, fried them and then put them back into the pot with the broth.) I layered the rice and seasoning mixture on top of that. I also added about a cup of frozen peas, and they worked really well with the recipe. I toasted the almonds in the toaster oven instead of in the oil. My modifications did change the overall presentation (more "mixed" chicken and rice than "upside down") but I cut almost 2 cups of oil from the recipe. And it was still really really good. - 07 Mar 2006 (Review from Allrecipes US | Canada)
The ratio of rice to liquid is way off. Even though I knew better, I went ahead and followed the recipe using 4 cups of rice. After 30 min. the rice wasn't even close to being done. I added several cups of chicken stock, another onion, 1 cup of chopped celery and more cinnamon to fix it. I had an enormous pot of chicken and rice to deal with. It actually tasted good, so next time I will use 2 and 1/2 cups of rice instead. - 13 Oct 2006 (Review from Allrecipes US | Canada)
My parents are from the Middle East so I grew up with this food as a regular. But we make it with eggplants and potatoes that are halfway fried before put with the rice. Yummy!!! - 05 Oct 2007 (Review from Allrecipes US | Canada)