Riz Bi Djaaj (Lebanese Chicken with Rice) served with Homemade Hummus, Calamata Olives and Pita

Riz Bi Djaaj
ingredients

• 4               boneless chicken thighs
• 2               medium tomatoes (peeled and thickly sliced)
• 1 tsp          minced garlic
• 1/4 tsp       ground cinnamon
• 1/4 tsp       sumac powder
• 1/4 tsp       dried thyme
• 1/2 tsp       sea salt
• 3 tbsp        extra virgin olive oil
• juice of 2 large lemons

• 1 1/2 cups basmati rice
• 2 cups       chicken broth
• 1 tbsp        olive oil
• 1/2 cup      sliced almonds

Wash rice several times and soak in warm water for 30 minutes.  Preheat oven to 450 F.
Slice chicken into strips.  Combine lemon juice, olive oil, garlic, sumac,cinnamon, thyme and salt in a bowl.  In a baking dish, add chicken in a single layer.  Add tomatoes and cover with lemon juice mixture.  Place in oven and cook for 40 minutes. 

Drain rice well.  Heat olive oil over medium heat in a sauce pan and add rice.  Toss rice and stir while frying until it becomes slightly translucent, usually about three minutes.  Add chicken broth and bring to a boil.  lower heat, cover and allow to steam for 20 minutes.  Spread almonds in the bottom of a round mold.  Add rice and press down into mold gently.  Turn rice out onto a platter.

Cover rice with chicken and garnish with parley and lemon zest.


Hummus

• 2 cups       dried chickpeas
• 6 cloves     minced garlic
• 1/2 cup      sesame tahini
• 1 tsp          sea salt
• 1/4 cup      Lebanese olive oil
• juice of three large lemons

Soak chickpeas overnight in water.  Add chickpeas to a pressure cooker and bring to a boil.  Lock lid in place and bring to medium pressure.  Cook for 30 minutes.  Drain well.  In a blender, comine all ingredients and puree until smooth.