FOODIES! It’s Mediterranean Week in my kitchen!
This dish has chickpeas, some call garbanzo beans. Chickpeas are what makes up hummus – which is GREAT FOR YOU. So being Greek and Lebanese has its perks let me tell ya. I get both sides of the amazing food! I’ve told you all about the Mediterranean diet and the yumminess of it. Well this Lebanese dish is AMAZING.
In my post about hummus, I told you about the benefits of chickpeas! Well here we are again with these yummy little things!
A recipe my mom made all the time growing up was a
dish called Ruz bi dfeen. A dish with rice, chickpeas and meat. We always used chicken but others use lamb!
This dish has a delicious hint of cinnamon, which makes it unique I think.
Dfeen means buried, which in this case refers to the meat that gets engulfed by the rice as it cooks in the richly seasoned meat stock. Onions and chickpeas are essential for the flavor foundation of this dish. This dfeen can get a sweet twist if you add some ground caraway to the spices.
A delicious combination of rice and chickpeas with chicken.
- 1-3 lb chicken
- 2 Tbs. Salt
- Cinnamon and pepper (add how ever much you want - its to taste)
- 2 cups Rice, Uncle Ben's Long Grain (preferred)(I use brown rice)
- 2-3 Onions, slivered
- 1 1/2 cubes butter
- 1 can chick peas
- Cut up chicken and cover with water, add salt, pepper, and cinnamon, boil until done.
- Soak 2 cups rice in salted water.
- Cut onions in slivers and sauce in butter.
- When onions are limp, place layer of drained chickpeas, then layer the cooked chicken, removed from the broth.
- Sprinkle salt, pepper, and cinnamon over this.
- Drain rice and spread over the top of the chicken. Salt broth from chicken to taste, measure 4 cups and pour over rice gently.
- Cover with lid and then bring to a boil, then lower heat and cook until rice is done and broth is absorbed.
- When ready turn upside down on a large platter.
- Eat with some yoghurt on the side if you like!