Riz a Dajaj — Print Recipe — The Culinary Codex

Fragrant spiced rice studded with toasted nuts, served alongside tender roasted chicken seasoned with Lebanese seven spice. This grand dish is the centerpiece of Lebanese family gatherings and Sunday lunches.

Ingredients

1 whole chicken, about 1.5kg
2 cups long-grain rice, rinsed
3 cups chicken broth
1 tsp Lebanese seven spice
1 tsp cinnamon
1/2 tsp allspice
3 tbsp olive oil
2 tbsp butter
1/3 cup slivered almonds
1/3 cup pine nuts
Salt and pepper
1 onion, quartered
Fresh parsley for garnish

Instructions

1 Season the chicken generously with seven spice, cinnamon, allspice, salt, pepper, and olive oil. Place on quartered onions in a roasting pan.
2 Roast the chicken at 200C for one hour until the skin is deeply golden and crispy and the juices run clear when thigh is pierced.
3 While chicken roasts, toast almonds and pine nuts separately in butter in a small skillet until golden brown. Set aside on a paper towel.
4 Rinse rice thoroughly. Cook in chicken broth with cinnamon, salt, and a tablespoon of butter. Cover tightly and simmer 18 minutes until fluffy.
5 Mound the spiced rice on a large serving platter. Carve or place the whole roasted chicken on top of the rice as a centerpiece.
6 Scatter the toasted nuts generously over the rice and chicken. Garnish with fresh parsley and serve with yogurt and a simple salad.

Did You Know?

In Lebanese tradition, the guest of honor is always served the chicken breast, while the host traditionally takes the less desirable pieces as a sign of generosity.