An everyday dish of Middle Eastern origin, simple to make, with a slightly exotic flavor. It isn't fancy, but my family loves it. My husband's father used to make it.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Melt the butter in a large skillet over medium heat, and cook the ground beef until evenly brown. Season with allspice, cinnamon, and pepper, and continue cooking 1 minute. Pour in the hot water, season with salt, and place the chicken in the skillet. Cover, and cook 25 minutes, until chicken juices run clear.

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  • Remove chicken from skillet, and shred. Return to skillet, and mix in the rice. Cover, and continue cooking 20 minutes, until rice is tender, and liquid has been absorbed.

  • In a separate skillet over medium heat, cook and stir the pine nuts 5 minutes, or until lightly browned. Sprinkle pine nuts over the beef, chicken, and rice mixture to serve.

Nutrition Facts

467 calories; 19.8 g total fat; 71 mg cholesterol; 957 mg sodium. 43.1 g carbohydrates; 28.5 g protein; Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/01/2006
To avoid over drying I cut the cooking for the chicken to about fifteen minutes. What really made this dish however was that I substituted chicken broth for the water. The rice absorbed the broth and it had a wonderful flavor. I didn't have any pine nuts so I roasted up some pecans. It was an excellant dish which we'll have again. Read More
(17)

Most helpful critical review

Rating: 3 stars
01/24/2005
A nice blend of flavors but it can be a bit dry. I like this recipe more if I add a handful of raisens. Read More
(12)
14 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
04/01/2006
To avoid over drying I cut the cooking for the chicken to about fifteen minutes. What really made this dish however was that I substituted chicken broth for the water. The rice absorbed the broth and it had a wonderful flavor. I didn't have any pine nuts so I roasted up some pecans. It was an excellant dish which we'll have again. Read More
(17)
Rating: 5 stars
04/01/2006
To avoid over drying I cut the cooking for the chicken to about fifteen minutes. What really made this dish however was that I substituted chicken broth for the water. The rice absorbed the broth and it had a wonderful flavor. I didn't have any pine nuts so I roasted up some pecans. It was an excellant dish which we'll have again. Read More
(17)
Rating: 3 stars
01/24/2005
A nice blend of flavors but it can be a bit dry. I like this recipe more if I add a handful of raisens. Read More
(12)
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Rating: 5 stars
10/05/2010
I give this recipe 5 stars... everyone loves it.. I have been making this recipe for years.. The only changes I would make are to cube the chciken breasts after poaching... add two chicken bouillion packets.. and I usually bake it in the oven in a small roasting pan at 350.. for about 30 min.... or until liquid is absorbed...also.. I have found that peanuts believe it or not make a great subsitution in a pinch for the pine nuts... If it seems dry also add a few tbsp butter.. and or vegetable oil... Enjoy! Read More
(10)
Rating: 4 stars
03/25/2006
This casserole reminded me of Lebanese Kibbee (a kind of meatloaf) in flavors. I also thought it was dry so I accompanied the recipe with yogurt sauce 2 lg cucumbers seeded and diced 4 cloves garlic crushed 4 cups yogurt Plain and 2 T dried mint. Combine and serve as a side. Read More
(10)
Rating: 5 stars
08/28/2006
My husband and I found this recipe very easy to prepare and very delicious. The cinnamon in the recipe gave the meal a very unusual combinations of flavors. Read More
(7)
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Rating: 1 stars
07/05/2006
This was horrible. I had to throw it in the trash and was not able to use it at all. Read More
(5)
Rating: 3 stars
04/06/2007
I was looking for something to do with chicken breast that would be different and I love allspice so I tried this. My kids and husband did not like it very much. They said it didn't taste bad it just didn't taste good. Maybe marinating the chicken ahead of time would make it better; it was a little boring. I have never combined chicken and ground beef before it is a good way to use up small amounts of both. Maybe adding some red peppers could zip it up a little. Thank you for sharing the recipe it's different. Read More
(4)
Rating: 4 stars
08/15/2012
I liked this recipe alot. I took it to a potluck and doubled the recipe- there was nothing to take home. I tweaked a few things in the recipe. I added boullion cubes to the water and I cubed the chicken. Read More
(1)
Rating: 4 stars
04/08/2013
This is a very simple dish but it has a good taste. I did not add the chicken because I prefer this dish with just beef. I have tried it both ways in the past. The only other change I made was to brown the meat and then drain off the fat. I waited to add the butter until after the meat was drained. I did this because I don't normally use fat to brown ground beef and because others mentioned this dish can be dry. My dish turned out moist but needed a little more spice for my taste. I added an additional half tsp. allspice and a 1/4 tsp. more of cinnamon. That did the trick. Thanks for sharing this beloved dish. Read More
(1)