Chicken Ouzi: Levantine Cuisine

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and minced garlic; sauté until translucent, about 5 minutes.

Season the whole chicken with salt, black pepper, and spices.

Add the chicken to the pot, browning on all sides for about 10 minutes.

Remove the chicken and set aside; add diced carrots and peas to the pot.

Stir in rice, ensuring it is well coated with oil and mixed with vegetables.

Return the chicken to the pot, adding chicken broth and bay leaves.

Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes.

Check rice for doneness; if necessary, add more broth and cook until tender.

Once cooked, remove the chicken and let it rest for 10 minutes.

Fluff the rice with a fork and mix in toasted almonds and pine nuts.

Carve the chicken and serve on top of the rice.

Garnish with lemon wedges and additional nuts if desired.

Spice Level:

Allergens