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Title: Chicken Stuffing-Hashwey (Lebanese) Categories: Lebanese, Side dish Yield: 1 Servings 4 c Ground lamb (approx.) 1 1/2 Cubes margarine 2 1/2 c Rice 2 ts Salt 1 1/2 ts Cinnamon 1/8 ts Black pepper 5 c Chicken broth Chicken pieces Slivered almonds Preparation : Brown lamb with margarine. Stir in rice. (The rice absorbs the liquid). Add spices and chicken broth. Cook with lid on for 20 minutes or more. Add chicken pieces and slivered almonds. ]]]]] Posted to MM-Recipes Digest V4 #187 by Julie Bertholf |