Ingredients

  • Serves 5 people
  • 1 chicken 

  • dressing:   

    100 ml corn oil

  • ⅓ tsp of nutmeg 

  • ¼ tsp cinnamon 

  • ½ g tsp sweet pepper 

  • 1 tbsp chopped parsley 

  • ½ tsp paprika 

  • ½ tsp salt 

  • ½ tsp white pepper 

  • 1 lemon zest 

     

  • rice:

    70 ml corn oil 

  • 150 g chopped meat

  • 35 g raisins 

  • 500 g long grain rice

  • 1 g cinnamon 

  • 3 g nutmeg  

  • 2 g cumin 

  • ½ sachet of musk 

  • 5 g sweet pepper 

  • 2 g powdered cardamom 

  • ¼ tsp curcuma 

  • 100 ml soya sauce 

  • 1 L chicken broth 

     

  • the sauce: 

    1 L cold chicken broth 

  • 2 g cumin 

  • 2 g nutmeg 

  • 3 g sweet pepper 

  • 15 g corn flour 

  • 50 g mixed nuts (garnish)

Arouz ala djej (Chicken with Rice)
Recipe Courtesy of
Asian Food Network

Arouz ala djej (Chicken with Rice)

Usually served at Lebanese family gatherings and parties, Arouz ala djej is a heartwarming and classic dish that features a juicy roasted chicken served together with aromatic, seasoned rice and nuts. The sweetness of raisins, together with warmness of the spices and juicy meat comes together wonderfully. Mixed nuts (or any type of nuts that you have on hand) adds a layer of texture to the dish, giving you a nice crunch in each bite. To give Arouz ala ajej an added freshness, serve this dish with a side of salad.
  • Easy
  • 120 min
  • 90 min
  • 15 min
  • 3 steps
  • 28 Ingredients
  • Easy
  • 3 steps
  • 28 Ingredients
  • 120 min
  • 90 min
  • 15 min

Instructions

  1. To prep the chicken

    • Pour the oil into a bowl.
    • Add the nutmeg, the cinnamon, the sweet pepper, the chopped parsley, the paprika, the salt, the white pepper and the lemon zest.
    • Mix the ingredients using a whisk.
    • Put the chicken on a tray.
    • Grease the whole chicken with the mixture. 
    • Brush the parchment paper with the mixture and cover the chicken with it. 
    • Tuck the edges into the tray. 
    • Put the tray in the oven.
    • Cook the chicken for 90 minutes at a temperature of 150°.
    To prep the chicken


  2. To prep the rice

    • Pour the corn oi linto a saucepan.
    • Fry the chopped meat.
    • Add the raisins and mix.
    • Add the rice and mix.
    • Add the cinnamon, the nutmeg, the cumin, the musk,the sweet pepper, the cardamom, the curcuma, the soya sauce and the chicken broth.
    • Mix the ingredients.
    • Wait for the mixture to boil then cook it over a low fire for 30 minutes.
    To prep the rice


  3. To prep the sauce

    • Pour the chicken broth into a saucepan.
    • Add the cumin, the nutmeg, the sweet pepper, the corn flour and mix.
    • Cook the mixture till thickens.
    To prep the sauce


Plate and Serve!

Serve the rice ona plate, put the chicken on the rice and decorate with mixed nuts. Serve the sauce separately.

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Ingredients
  • Serves 5 people
  • 1 chicken 

  • dressing:   

    100 ml corn oil

  • ⅓ tsp of nutmeg 

  • ¼ tsp cinnamon 

  • ½ g tsp sweet pepper 

  • 1 tbsp chopped parsley 

  • ½ tsp paprika 

  • ½ tsp salt 

  • ½ tsp white pepper 

  • 1 lemon zest 

     

  • rice:

    70 ml corn oil 

  • 150 g chopped meat

  • 35 g raisins 

  • 500 g long grain rice

  • 1 g cinnamon 

  • 3 g nutmeg  

  • 2 g cumin 

  • ½ sachet of musk 

  • 5 g sweet pepper 

  • 2 g powdered cardamom 

  • ¼ tsp curcuma 

  • 100 ml soya sauce 

  • 1 L chicken broth 

     

  • the sauce: 

    1 L cold chicken broth 

  • 2 g cumin 

  • 2 g nutmeg 

  • 3 g sweet pepper 

  • 15 g corn flour 

  • 50 g mixed nuts (garnish)

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