The correct name for this beloved Lebanese dish is Riz A Djej (Rice on Chicken). However in my house growing up it was called John Major Rice (and still is), because its grey and was reminiscent of our Prime Minister…

Color aside, John Major Rice is absolutely delicious and one of my favorite family meals. It’s essentially an aromatic Rice Pilaf with Ground Beef, Chicken Breast and Almonds.

Organic Ingredients Serves 8

• 1 Large Onion

• Ghee

• 1 Lb. Minced Beef

• 3 Cups Basmati Rice, washed

• 1 Cinnamon Stick

• 5 Bay leaves

• 6 Whole Cardamom Pods

• 1 Heaped tsp. Allspice

• 1 Heaped tsp. Ground Clove

• 2 Heaped tsp. Paprika

• Sea Salt, to taste

• 1 Tsp. Black Pepper

• 1 Carton/4 Cups Chicken Stock

• 3 Breast Chicken (Bone in) Or you can use a Whole Chicken, or a mix of Breast/Thighs/Legs all bone in

• 1 Cup Silvered Almonds

Method
Lather your Chicken Breasts or pieces in Ghee and season with Salt. Bake in a 400f oven for 45 minutes or until cooked through. Cook for 90 minutes if using a whole Chicken. Once cooked, allow to cool for 10 minutes. Break Chicken up with your hands into serving size segments (see pictures). Discard bones or reserve to make Stock. Discard Skin or put back into the oven on a baking sheet and Grill to a crisp for the kids. Reserve any jus from your baking pan to put back into the Rice.

Peel and chop your Onion as small as you can. Heat a large pot (deep enough to carry your 3 cups of expanded cooked Rice) to medium heat with 2 tablespoons Ghee. Add your Onion and saute for 5 minutes.

Add Cinnamon, Bay leaves, Cardamom Pods and the rest of your spices + 1 teaspoon Salt.

Saute for a minute of two adding a little more Ghee if needed.

Add in Beef and raise heat to high breaking up the Beef into small pieces using your wooden spoon. Cook for a few minutes or until nicely browed. Add in another teaspoon of Salt.

Add Chicken Stock and bring to a boil. Once boiling, reduce heat to a low simmer and cover and cook for 30 minutes.

Wash your Rice. Add your washed Basmati Rice into the pot and bring to a boil. Taste the Water and adjust Salt/Pepper if needed. Stir gently being careful not to break the Rice, cover and reduce heat to a low simmer. Cook for 15 minutes. Stir a few times and remove from heat.

Add Jus from the baking pan your Chicken cooked in. Cover and let sit for another 5 minutes. Plate your Rice onto a serving dish, gently discarding Cinnamon Stick, Bay Leaves and Cardamom Pods.

In a small pan, saute Slivered Almonds on medium heat until nicely browned but not burnt. Plate Chicken over Rice and scatter Almonds on top.

Serve with Greek Yoghurt and a Salad of chopped Tomato, Cucumber and Onion. Sahtain!

Related Recipes:

1. Saffron Basmati Rice

2. Chicken & Tomato Rice Pilaf

3. Moroccan Style Baked Lamb Chops With Lentil Rice