Roast Chickens with Lebanese Rice and Pomegranate Jus

• Extra-virgin olive oil
• Two 3 1/2-pound chickens
• 1 1/2 teaspoons ground allspice
• Kosher salt and freshly ground pepper
• 1 1/2 cups (10 ounces) medium-grain rice, such as arborio
• 4 tablespoons unsalted butter
• 1/2 cup pine nuts
• 1/2 cup slivered almonds
• 1/2 pound lean ground lamb or beef
• 1/2 teaspoon ground cinnamon
• 3 cups chicken stock
• 1/2 tablespoon pomegranate molasses

1. Preheat the oven to 350.
2. Lightly oil a large roasting pan and set the chickens in it.
3. Rub the outside of each chicken with 1/2 teaspoon of the allspice and season the cavities with salt and pepper.
4. Roast the chickens for 30 minutes.
5. Add 1 cup of water to the roasting pan and roast for 40 minutes longer, or until an instant-read thermometer inserted in the thickest part of a thigh without touching the bone registers 165.
6. Transfer the chickens to a large platter and cover loosely with foil.
7. Meanwhile, in a fine-mesh sieve, rinse the rice under cold water until the water runs clear.
8. Drain well.
9. Melt the butter in a medium saucepan.
10. Add the pine nuts and almonds and cook over moderate heat, stirring until golden, about 3 minutes.
11. Using a slotted spoon, transfer the nuts to a plate.
12. Add the ground meat to the saucepan and cook, stirring and breaking it up with a wooden spoon, until no pink remains, about 3 minutes.
13. Stir in the rice, cinnamon, 1 1/2 teaspoons of salt, 1/4 teaspoon of pepper, three-fourths of the toasted nuts and the remaining 1/2 teaspoon of allspice.
14. Add 2 1/2 cups of the chicken stock and bring to a boil.
15. Cover the rice and cook over low heat for 10 minutes.
16. Stir, then cover and continue cooking until the stock has been absorbed and the rice is tender, about 5 minutes longer.
17. Remove the rice from the heat and let stand, covered, for 10 minutes.
18. Fluff with a fork, transfer to a large bowl and sprinkle the remaining toasted nuts on top.
19. Meanwhile, pour the roasting pan juices into a small saucepan and skim off the fat.
20. Set the roasting pan over 2 burners and heat until sizzling.
21. Add the remaining 1/2 cup of stock and cook over moderately high heat, scraping up any browned bits stuck to the bottom and side of the pan with a wooden spoon.
22. Strain into the saucepan and whisk in the pomegranate molasses.
23. Season with salt and pepper and transfer to a warmed gravy boat.
24. Carve the chickens and serve with the rice and pomegranate jus.

extravirgin olive oil, chickens, ground allspice, kosher salt, rice, unsalted butter, pine nuts, almonds, lean ground lamb, ground cinnamon, chicken stock, pomegranate molasses

Taken from www.foodandwine.com/recipes/roast-chickens-with-lebanese-rice-and-pomegranate-jus (may not work)