I’ve been inspired by the flavours of the Middle East for years. I’ve cooked countless Moroccan themed dinner parties and experimented with spices and ways to bring a beautiful meal to the table in a short amount of time.
One of my favourite dishes to bring to the table is an Israeli Pilaf. Every culture in the Middle East serves this dish in their own way. Today I’m giving you a recipe in my own way also…. coming from the ‘Mother of 5, get it done’ recipe! Ha!
What got me feeling good about this recipe was that I could add my housemade Vegetable broth to the dish! Game changer…. I sat there with a winning smirk on my face as my children ate up all it’s goodness.
For the chicken:
1 organic Chicken (save skin and bones to make a broth later).
1 tsp Cumin
1 tsp Cinnamon
2 Tbsp fresh lemon juice
1 Tbsp parsley
For the Rice:
2 Tbsp olive oil
400g basmati rice (wash and soak for 1 hour)
300g Organic Lamb mince
700g Vegetable or chicken broth (housemade is best)
1 brown onion
3 garlic cloves
1 1/2 tsp Cinnamon
1 tsp all spice
Salt and pepper to taste
50g butter
30g blanched almonds
30g pinenuts
1 pomegranate
1 bunch of Coriander
1 bunch of Parsley
500g Greek yoghurt
150ml Veggie broth
2 garlic cloves
After shredding the chicken toss in the cumin and cinnamon. Cover and set aside.
Heat oil in the pan, slice onion and cook until golden. Add in the garlic and spices. Stir for 1 minute.
Add in the mince and allow it to brown.
Place the rice into the pan and coat it in the oil and spices.
Carefully pour the broth in and season.
Cover and simmer for 15 minutes. Stir occasionally. Once cooked allow to stand for a further 15 minutes.
In this time add yoghurt, broth and garlic in a bowl. Mix and set aside.
Place chicken in a pan and reheat quickly with parsley.
Melt butter in the pan. Cook almonds for a few minutes. Add pine nuts and cook until all golden brown.
Assemble rice on a large platter. Place chicken on top.
Then the nuts and melted butter.
Parsley and coriander.
Finally organically throw your pomegranate jewels on top.
Serve with yoghurt drizzled on top and on the side with Lebanese bread.
Enjoy.
Jennifer X
Jennifer Clanfield 