• 3 tablespoons olive oil
  • 4 boneless skinless chicken thighs
  • 2 diced onions
  • 300 g ground beef or 300 g ground lamb
  • 1 tablespoon minced garlic
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • ¼ teaspoon ground cayenne pepper or 1/4 teaspoon hot chili flakes
  • ¾ teaspoon salt
  • 1 ½ cups long grain rice
  • 3 cups hot stock (you can use 3 beef or chicken stock cubes, if so omit the salt)
  • 2 tablespoons pine nuts
  • 2 tablespoons minced parsley


Heat the olive oil over high heat in a pan. Sauté the chicken on both sides until golden brown. Remove the chicken from the pan and set aside. Add the onion and ground beef to the same hot pan. Cook until the onions and meat is beginning to brown, then add the garlic and cook another minute or two. Add the cinnamon, allspice, cayenne pepper (or chilli flakes) and salt; sauté two minutes while stirring. Stir in the rice making sure that it is fully covered with the oil and spices, place the chicken in the rice. Add the pine nuts. Pour in the stock or water and cover. Cook slowly for about half an hour. Stir occasionally and as you do so allow the chicken to break up. You may need to add extra hot water if the rice gets a little dry. Remove the pan from the heat and sprinkle with minced parsley.