A one-dish baked chicken and rice casserole scented with cinnamon, allspice and orange zest.
This baked casserole takes its structure from riz a djej, the Lebanese spiced rice and chicken dish traditionally served on Sundays and at gatherings, where rice is cooked in chicken stock scented with cinnamon and allspice, then topped with tender shredded chicken and toasted nuts. Orange zest and a touch of fresh ginger aren't classic to the dish, but they're a natural, honest extension of the warm-spice profile Lebanese cooking already leans on, brightening the richness of the chicken fat and toasted almonds. The chicken is poached first, which does double duty: it cooks the meat gently so it stays moist and shreddable, and the poaching liquid becomes the stock the rice cooks in, carrying all that flavor forward. Baking the assembled casserole at the end, rather than simply serving the rice and chicken separately, lets the top layer of nuts toast further and the whole dish set into neat, scoopable portions.
Serves 5
Place chicken, onion, bay leaves, cinnamon stick, allspice berries and 1 teaspoon salt in a pot. Cover with water by 2 inches, bring to a boil, then simmer 30-35 minutes until the chicken is fully cooked and tender.
Remove chicken and let cool slightly, then shred into large pieces, discarding skin and bones. Strain the poaching liquid and reserve 3.5 cups as stock.
Melt 2 tablespoons butter in a saucepan, add rice and stir 1 minute to coat. Add the reserved stock, ginger, orange zest and remaining salt. Bring to a boil, cover and simmer 16-18 minutes until tender.
While the rice cooks, melt remaining butter in a small skillet and toast almonds and pine nuts over medium-low heat 3-4 minutes until golden, watching closely.
Fluff the rice into a greased baking dish, fold in the shredded chicken, and spread evenly. Top with the toasted nuts.
Bake at 190C/375F for 12-15 minutes, until heated through and the top nuts are fragrant and golden. Serve directly from the dish.
Reserve the poaching liquid carefully — it's essentially a homemade spiced chicken stock and is the flavor backbone of the rice.
Toast the nuts in butter, not dry, for a richer, more traditional Lebanese finish.
Zest the orange before juicing it for something else, so you're not wasting the fruit; just the zest is used here.
Classic riz a djej: omit the orange zest and ginger entirely for the traditional warm-spice-only version.
Add a pinch of ground cardamom to the rice for an extra layer of Lebanese spice.
Use boneless chicken breast instead of thighs for a leaner version, reducing poaching time to about 20 minutes.
Refrigerate the assembled casserole for up to 3 days. Reheat covered in a 180C/350F oven for 15 minutes, or microwave individual portions with a splash of stock or water.
Riz a djej, meaning "rice with chicken," is a Sunday and celebration staple across Lebanon, built on the technique of poaching chicken in warm spices to create both the meat and the stock in one step, a method also seen in similar dishes across Syria, Jordan and the wider Levant.
Yes, but you'll need to make a separate spiced stock with cinnamon, allspice and bay leaves simmered in store-bought chicken broth to replicate the flavor.
Too much liquid or stirring the rice while it simmers are the usual causes; measure the stock carefully and leave the lid on undisturbed.
Yes, if you're short on time, you can serve the assembled rice and chicken directly without baking, though the top won't get the same toasted finish.
Per serving (380g / 13.4 oz) · 5 servings total
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