Preparing Chicken

1. In a large stock pot place all the chicken broth ingredients and fill the pot with water until mostly full.

2. Allow to cook and medium to low heat for approx 30mins or until chicken is fully cooked through.

3. Once chicken is cooked through shred with two forks and set aside. Strain the broth into a bowl using a strainer and discard all other ingredients and reserve the broth.

Middle Eastern Rice

1. In a large pot, add a little olive oil and sauté the onions till soft and translucent.

2. Add the can of tomatoes in and mix through with the onion.

3. Add the washed rice and Rice ingredients and stir well.

4. Pour in the Chicken broth amount you need for the cups of rice you are cooking and stir, bring to a boil and then cover on a low heat. Cook for approximately 15 mins or until the rice is cooked.

5. Allow to rest off of the heat for 5 to 6 minutes whilst covered before serving.

Preparing Nuts

1. Heat frying pan with ghee or olive oil and add your pine nuts, just before they turn brown add the slivered almonds and cook till golden brown.

Assemble

1. In a serving dish layer the bottom with the Middle Eastern rice, then the cooked shredded chicken and topped with toasted nuts.