You can serve this dish right away, but this is the convenient, make ahead version.
Rinse chicken and place in large pot with ½ onion, carrots, and celery. Cover, and simmer for 30 minutes. Allow to cool in pot for 30 minutes. Remove chicken from stock and de-bone. Return bones to pot and simmer 1 hour. Strain stock and use for rice or freeze and save for another use. Shred meat, or chop into bite size pieces, place in an even layer in casserole. Add salt and pepper to taste. Moisten with a tablespoon or two of stock. Add drained chick peas. Chop remaining half onion and sauté until golden. Add to casserole. Toast cashews and sesame seeds in small non-stick (or cast iron) pan, add to casserole. Cover casserole and refrigerate. Before serving, heat through in conventional (350F, 35-40 min) or microwave oven. Serve with rice and yogurt.
Host, Girl Scout/Guide Leaders Forum
When we asked Amanda for permission to post her recipes, she replied, "Please give additional credit to Vivian C. (my mom-in-law), she's taught me most of what I know about Lebanese cooking."
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