Simmered Chicken Over Hashwee' Rice Topped With Roasted Pine Nuts, Almonds and Gravy

Owner Nadim Kashouh

Cafè Lebanon, www.cafelebanon.com, Springfield, MA

Ingredients:

  • 3-4 lb chicken
  • 2 cups of rice
  • 1 tsp. black pepper
  • 1 tsp. allspice
  • 1 ½ tsp. ground cinnamon
  • ½ lb. ground beef 80-20
  • ¼ cup pine nuts
  • ¼ cup sliced almond
  • 2 cinnamon sticks
  • 2 bay leaves

Method:

Boil chicken with 2 cinnamon sticks and 2 bay leaves until tender for approximately 1/2 hour. Take out of water and drain broth we'll need 3 cups of broth.

Cook ground beef in pot with all spices do not drain grease, add rice and broth and let cook on low flame approximately 12 to 15 minutes.
While rice is cooking separate meat from bone and set aside .
Saute pine nut and almond with little oil, when done set on paper napkin.
Serve chicken over rice and top with pine nuts, almonds, and gravy.