Ingredient!
3 tablespoons – Olive oil
4 boneless, skinless chicken breast
4 ounces diced onion
12 ounces ground steak or ground lamb
1 tablespoon – minced garlic
2 tablespoons – ground cinnamon
1 tablespoon – grounded allspice
1/4 tablespoon fillet – Ground Cayenne pepper
1.5 cups – long grain rice
3 Chicken trousers dissolved in 3 cups – hot water
2 tablespoons – chopped parsley
1/4 tsp – salt
Preparation!
Heat olive oil over high heat on a heavy bottom (preferably cast iron).
Place the chicken breasts on both sides until golden brown.
Remove the chicken breasts from the pan and set aside.
Add onions and ground beef or ground lamb to the same hot pan.
Cook until onions and meat begin to brown.
Then add the garlic and cook for another minute or two.
Add cinnamon, allspice and cayenne pepper, then saute two minutes with stirring.
Stir in the rice and make sure it is thoroughly mixed with the oil and spices.
Then put the chicken breasts in the rice.
Pour in the stock and cover with a tight lid or aluminum foil.
Bake in an oven at a temperature of 375 degrees for 20 minutes.
Remove pan from oven and sprinkle with chopped parsley.