Riz a djeij

Instructions

• In a large pot, heat oil with 1 tbsp (15 mL) butter over medium heat. Add onion, bay leaves and seasonings. Sauté until onion softens, about 5 min. Add chicken, turning often until it takes on a little colour, 2 to 3 min. Squeeze juice of lemon overtop, then add water. Bring to a boil. Reduce heat to med­ium-low. Cover and simmer until chicken is tender, up to an hour for the whole chicken or 25 to 30 min for breasts. Turn once or twice.

• Meanwhile, in a medium-size bowl, cover rice with hot water. Chop onion and set both aside. When chicken is cooked, remove to a bowl. Strain broth and save only the broth. Using the same pot, melt 1 tbsp (15 mL) butter over medium heat. Add onion and ground beef. Sprinkle with spices. Sauté until meat loses pink colour, about 5 min. Work with a fork to keep meat crumbly. Then stir in garlic and continue cooking for 2 min.

• Drain rice and stir into meat mixture until rice takes on some colour. Then pour in 2 cups (500 mL) strained broth. Using a wooden spoon, scrape up and stir in brown bits from pan bottom. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 20 min.

• Meanwhile, shred chicken. To make a gravy from the remaining broth, measure out 1 cup (250 mL). Add extra chicken broth or water if necessary to make up the 1 cup (250 mL). Melt remaining 2 tbsp (30 mL) butter in a small saucepan over medium heat. Stir in flour with a wooden spoon until bubbly. Gradually whisk in broth. Continue whisking until gravy is thickened and smooth, 2 to 3 min.

• When rice is ready, stir in parsley, then turn onto a platter. Make a well in the centre and fill with chicken. Scatter almonds over­top. Drizzle yogourt and gravy over rice.