Lebanese Chicken And Rice (Djaj Mah Ruz)

• Step A
• The Chicken
• 1 whole roasting chicken
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cinnamon
• 2 tablespoons butter
• 1 garlic clove, crushed
• Step B
• The Stuffing
• 1/4 cup butter
• 1 cup ground lamb (or ground beef)
• 1 cup long grain rice
• 1 teaspoon salt (or to taste)
• 1/4 teaspoon pepper
• 1/4 teaspoon cinnamon
• 1 1/2 cups water
• Step C
• The Topping
• 1/4 cup slivered almonds
• 1/4 cup pine nuts
• 1/4 cup unsalted butter
• 1/2 cup seedless raisin (optional)

1. STEP A: Set oven to 450 degrees F. Clean chicken and rub all over with remaining ingredients in Step A. Place in a roasting pan with a 1/2 cup water. Bake for 1 1/4 hours or until chicken is tender.
2. STEP B: While chicken is cooking, prepare stuffing on top of stove. In a saucepan, saute butter and meat until meat is brown. Add the washed and drained rice, salt, pepper, and cinnamon. Saute for 1 minute; add the water. Bring to a boil over high heat. Lower heat, cover, and simmer for 30 minutes, or until rice is tender.
3. STEP C: While rice is cooking, saute nuts in butter until golden brown. Add the raisins, if desired, and saute for 1 minute.
4. TO SERVE: De-bone chicken; set aside. Place rice stuffing on a large platter. Arrange chicken meat pieces over top of rice. Sprinkle nuts and raisins over the chicken.

chicken, chicken, salt, pepper, cinnamon, butter, garlic, butter, ground lamb, long grain rice, salt, pepper, cinnamon, water, almonds, pine nuts, unsalted butter, seedless raisin

Taken from www.food.com/recipe/lebanese-chicken-and-rice-djaj-mah-ruz-171620 (may not work)