INGREDIENTS
One whole Chicken (1 ½ kg) cut into 4 pcs (discard skin, keep bones), or Chicken breasts and thighs
2 cups White Rice, I use the Australian (SUNRICE), washed and drained
2 tbsp. raw Pine Nuts
2 tbsp. raw Cashew Nuts
2 tbsp. raw Almond Nuts (soak in hot water to peel and separate)
1 tsp. All Spice
1 ½ tsp. powdered Cinnamon
1 tsp. Salt
4 cups of Chicken Stock – Liquid Sauce
COOKING THE CHICKEN
Place chicken in a large pot, add water to cover it completely, add 1 tsp kosher salt and bring to a boil.
Skim the surface of the water as needed with a spoon to remove the scum as it rises.
Add to the chicken,1 small onion, 3 bay leaves, 2 sticks cinnamon, 1 loumi (loumi is a small dried lemon), and 1/2 tsp. crushed nutmeg. Bring to a boil then reduce heat and simmer until the chicken is cooked well for about one hour. Remove the cooked chicken from heat, once it has cooled enough to handle, shred into medium-sized pieces.
PREPARING THE CHICKEN WITH RICE
In a large pot fry with vegetable oil, pine nuts, cashews and almonds (each kind alone and remove to fry the other kind), later gather nuts into the same cooking pot. Top the nuts with the shredded chicken and add the seasoned rice with salt, cinnamon, and allspice over the shredded chicken. (be generous with the cinnamon).
Sieve the chicken stock and add 4 and a half warm cups of the sauce over the rice, place the pot uncovered on medium-high heat and as soon as it starts to boil, move it from high heat to the lowest on your stove then cover and reduce to minimum heat, cook for 20 to 30 minutes. When the water has fully evaporated and the rice is fully cooked, take the pot off the heat and leave covered until it cool. Let it cool down 10 to 15 minutes before flipping over to a serving dish.
Take a large serving platter, place it over the cooking pot, take a deep breath, and gently flip it upside down. Tap over the bottom of the pan and the upside-down chicken and rice will fall onto the plate, Carefully remove the cooking pot, VOILÀ!!! ..Here, it is, your final step to a tasty Chef-d’oeuvre
Note: 7 spices are a combination of cumin, cardamom, black pepper, nutmeg, cloves, cinnamon, and paprika
