Ouzi
Rice cooked in broth with peas, carrots, small chicken pieces and raisins, topped with almonds and pine nuts.
- Cooking time
- 1 hr
- Hands-on time
- 28 min
- Free time
- 22 min
- Difficulty
- Medium
- Cuisine
- Levantine
- Calories
- 690
- Contains
- Nuts, Dairy
A quicker ouzi made with small pieces of chicken. The cubes are browned and taken out at once because they dry out quickly, then they return with the raisins on top of the rice for the last five minutes.
Before you start
- Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
- Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.
Ingredients
Amounts follow the number of people
For the ouzi
For the topping
When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.
Equipment
- Heavy pot with a lid — The chicken browns and comes out, then the rice cooks in the same pot.
Method
Brown the chicken cubes in ghee over high heat until they take on color, then set them aside.
You’ll know it’s ready whenThe cubes are brown on the outside and are still soft.
Tip: The small cubes dry out quickly — brown them and remove them immediately.
Sauté the onions in the same pot, then add the spices and vegetables.
You’ll know it’s ready whenThe onions are translucent and the vegetables are shiny.
Add the drained rice, hot broth, and salt, and cover the pot over low heat.
You’ll know it’s ready whenThe rice has absorbed all the broth.
Return the chicken and raisins on top of the rice, cover the pot for five minutes, then turn it out and garnish with nuts.
You’ll know it’s ready whenThe chicken is hot and the raisins have plumped.
On the same table
Dishes that belong beside this one.
Arabic Salad
15 min
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