Ingredient !
3 tablespoon – Olive oil. 4 boneless, skinless Chickenbreasts. 4 ounces diced Onion. 12 ounces ground Beef or ground lamb. 1 tablespoon – minced Garlic. 2 tablespoon – ground Cinnamon. 1 tablespoon – ground allspice. 1 tablespoon – ground cayenne pepper. 1.5 cups – long – grain Rice. 3 Chicken cubes dissolved in 3 cups – hot water. 2 tablespoon – minced Parsley. 1 teaspoon – salt
Preparation !
Heat the olive oil over high heat in a heavy-bottomed pan (preferably cast-iron). Saute the chicken breasts on both sides until they are golden brown. Remove the chicken breasts from the pan and set aside. Add the onion and ground beef or ground lamb to the same hot pan. Cook until the onions and meat is beginning to brown. Then add the garlic and cook another minute or two. Add the cinnamon, allspice and cayenne pepper, then saute two minutes while stirring. Stir in the rice making sure that it is thoroughly mixed with the oil and spices.
Then place the chicken breasts in the rice. Pour in the stock and cover with a tight-fitting lid or aluminium foil. Bake in an oven at a temperature of 375 degrees for 20 minutes. Remove the pan from the oven and sprinkle with minced parsley.