Wasfetna

Ouzi

Rice cooked in chicken broth with peas and carrots, topped with the chicken, pine nuts and parsley.

Ouzi with chicken pieces
Cooking time
1 hr 10 min
Hands-on time
28 min
Free time
25 min
Difficulty
Medium
Cuisine
Levantine
Calories
700
Contains
Nuts, Dairy

Chicken ouzi is lighter than the lamb version and quicker to make. The chicken is browned and then simmered until it comes off the bone, the rice cooks in its broth, and it's served with yogurt.

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

5people

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.

Shopping list

Equipment

  • Heavy pot with a lid — The chicken cooks in it, then the rice cooks in its stock.
  • Wide tray — The rice is spread in it with the chicken on top.

Method

  1. Brown the chicken pieces in ghee until the skin is golden, then add the onions.

    12 min
    You’ll know it’s ready when

    The skin is golden and the onion has wilted.

  2. Add the water and spices and cover the pot until the chicken is cooked, then remove it and keep the broth.

    25 minYou can walk away
    You’ll know it’s ready when

    The flesh separates easily from the bone.

  3. Sauté the peas and carrots, then cook the rice in five cups of broth with them.

    22 minYou can walk away
    You’ll know it’s ready when

    The rice has absorbed the broth.

  4. Arrange the chicken on top of the rice in a tray, sprinkle with pine nuts and parsley, and serve with yogurt.

    8 min
    You’ll know it’s ready when

    The top is neat and the pine nuts are golden.

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