Rice Tabbouleh with Chicken... one of those practical recipes that both kids and adults love. Serve with salad and yogurt.

Chicken

Seasonings for boiling the chicken

2 tbsp ghee

2 tbsp oil

1 onion, chopped

300 g minced meat

Salt to taste

1 medium spoon seven-spice blend

1 medium spoon cinnamon

A pinch of black pepper

1 tbsp chicken bouillon powder

4 cups rice

7 cups chicken broth from boiling the chicken

Fried nuts for topping

Parsley for garnish

Note: The chicken can be grilled instead of boiled.

Rub the chicken with salt, lemon, vinegar, and a pinch of flour, then wash it well with water.
Season the chicken with spices such as cardamom, a cinnamon stick, bay leaves, and cloves, along with a dried onion to remove any odor.
Skim off the foam when the water comes to a boil, then lower the heat and simmer the chicken over low heat for 1 1/2 hours.
When the chicken is cooked, drain it from the broth and pull it into large or medium pieces.
In a pot, add a bay leaf and 2 cardamom pods with the ghee and oil, then add the finely chopped onion and stir until softened.
Add the minced meat and stir until the meat changes color.
Add the salt and spices after the meat is cooked, stir, then add the rice, which has been soaked earlier for 15 minutes and drained well.
Cover the rice with 7 cups of chicken broth (or meat broth, as desired).
Stir the rice gently and wait until the broth comes to a boil and reaches the level of the rice. Stir the rice only once, then reduce the heat, cover the pot with a clean cloth under the lid, and leave the rice for 30 minutes to cook.
Serve the rice in a serving dish and arrange the chicken on top with the fried nuts.
Garnish the tatbiqa with chopped parsley.

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Rice Tabbouleh with Chicken

Prep checklist