Lebanese Chicken and Rice with Pine Nuts, Raisins and Feta

by kara on June 6, 2011

I’m a super big fan of this recipe from Jennette Turner.   I’ve mentioned her meal plans before in this post for Andalusian Chicken Stew.  This dish got a “Mmmm, smells great” comment from Courtland when he walked in the door from work tonight.  The cinnamon really adds an extra spice and comfort to the recipe.  It can easily be made on a weeknight, just keep in mind that it takes 35-40 minutes to cook the rice.  I like to serve it with a big side of freshly steamed green beans.

Lebanese Chicken and Rice with Pine Nuts, Raisins, and Feta

Adapted from Jenette Turner, November 2008

1 cup brown rice

2 cups water

1/2 tsp. Kosher salt

1 tsp. cinnamon

2 bay leaves

1 Tbsp. honey

2 Tbsp. butter or olive oil (I use olive oil)

1/2 onion, chopped

1 lb. skinless chicken breasts, cubed

1/3 cup golden raisins

1/3 cup pine nuts

2 Tbsp. fresh Italian parsley, minced

4- oz. crumbled feta cheese

Directions:

Bring the rice to a boil in the 2 cups water with salt, cinnamon, bay leaves and honey.  Lower the heat, cover and cook for 35-40 minutes.  Don’t stir while cooking.  Remove the bay leaves.

While rice is cooking, warm the olive oil on med-high heat in a large skillet.  Add the onion and cook for 3-4 minutes.  Add the chicken and cook for another 4-5 minutes until done.

Stir the chicken/onion mixture into the cooked rice.  Add the raisins, pine nuts, and parsley.

Pour the mixture into a baking dish.  Top with the feta and put under the broiler for 5 minutes or until the cheese browns (watch closely).

This makes 4-6 servings and can be easily doubled if serving a larger crowd.

 

Previous post:

Next post: