Authentic Lebanese Chicken with Rice (Riz Ajaj)

Steps

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1. 1
   Put 8 cups of water and 1 kg chicken leg quarters in a pot. Cover and bring to a boil over high heat. Once foam appears on the surface, skim it off with a large spoon.
   ▶ ≈0:55
2. 2
   Add aromatics: 1 large onion (cut into chunks), 2 celery ribs (cut into chunks), 2 garlic cloves (finely chopped), 1 cinnamon stick, 3 bay leaves, 12 cardamom pods, and 2 tsp salt. Cover the pot, reduce to low heat, and cook for 1 to 1½ hours until the chicken is very tender and the broth is fragrant.
   ▶ ≈1:27
3. 3
   Heat 1/4 cup ghee with 1/4 cup pine nuts in a small pan over medium heat, stirring constantly until light golden. Strain the pine nuts and ghee through a sieve into a small saucepan. Return the ghee to the pan and repeat with 1/3 cup almond slivers, toasting until light golden and straining. Place the golden nuts on a plate and reserve the ghee.
   ▶ ≈2:45
4. 4
   In a medium pot, heat 3 tbsp of reserved ghee, add 300 g minced beef and 1/2 tsp salt. Cook over high heat, stirring occasionally until the meat browns. Mix all the spices in a small bowl: 1 tsp each cumin, cinnamon, 7 spices, plus 1/4 tsp black pepper and 1/2 tsp nutmeg. Add 1 tsp of the spice mixture to the meat and stir well. Cook until all the liquid released from the meat has evaporated.
   ▶ ≈4:03
5. 5
   Add 1 cup of chicken broth, cover the pot, and simmer over very low heat for 30 minutes.
   ▶ ≈5:52
6. 6
   Remove the cooked chicken to a plate, discard the skin and bones, and cut into bite-sized pieces. Strain the chicken broth into a saucepan, discarding the aromatics. Reserve the broth.
   ▶ ≈6:02
7. 7
   Add the washed rice, remaining spices, and 4 cups of chicken broth to the meat pot and stir to combine. Bring to a boil over high heat, then cover, reduce to low heat, and cook for about 23 minutes until the rice is fully cooked and all the broth is absorbed.
   ▶ ≈6:57
8. 8
   Remove from heat and let rest covered for 15 minutes. Gently stir the rice and transfer to a large serving platter. Top with the chicken pieces and sprinkle the fried nuts over the top.
   ▶ ≈8:05
9. 9
   Serve alongside yogurt, green salad, or yogurt cucumber salad, according to your preference.
   ▶ ≈9:17