Granada’s Moorish Flavours: Recreating Lebanese Djej w Roz in Ruby’s Kitchen

Discovering Lebanese Roast Chicken & Spiced Rice (Djej w Roz)

As dusk settled, we stepped out of our hotel to get a feel for Granada at night and then find a place to dine out. The warmth of the pedestrianised cobblestone paths enveloped us in a wisp of evening breeze. The surroundings beguiled us.

When we stepped onto narrow bylanes, we were greeted by tempting eateries, most of them Lebanese and Mediterranean cuisine, jostling for space with their Spanish counterparts and pubs. 

Levantine Classic: Djej w Roz

We finally decided on a joint which was packed with diners. We prefer such packed-up joints. We always prefer bustling eateries, and once again, our instincts proved right. Our appetite grew, fed by the lingering spirit of Moorish Andalusia all around us. Near the entrance, the sight of a chicken dish caught my attention. We ordered it out as our main course. The look, the aroma and the flavour of this Levantine classic, Djej w Roz, literally took me by storm. And lo, it joined my list of 'Great Tastes'. Back home, my companion and head chef recreated this culinary memory in Ruby's Kitchen, thoughtfully adapting the recipe with ingredients available locally in India.

INGREDIENTS

1. Spice-Rubbed Roasted Chicken:

Two large Bone-in chicken leg quarters or breast quarters

• 2 tbsp Olive oil or melted ghee

• 3 cloves Garlic (minced)

• 1 tbsp Lemon juice

• 1 tsp Lebanese 7-Spice (or mixture of ground cumin, coriander, cinnamon, & black pepper)

• ½ tsp Turmeric (Haldi)

• 1 tsp Salt

2. Spiced Almond & Raisin Rice (Roz ala Djej style):
1½ cups Basmati rice (soaked for 20 mins)

• 1 tbsp Ghee or butter

• 1 small Onion (finely chopped)

• ½ tsp Turmeric powder (Haldi)

• ½ tsp Cumin powder

• ¼ tsp Cinnamon powder

• 2½ cups Chicken stock or water

• 3 tbsp Raisins (Kishmish)

• ¼ cup slivered almonds (Badam)

3. For Serving:

• Fresh lemon wedges

• Green olives

Method:

Marinate & Roast Chicken:

• Mix olive oil/ghee, minced garlic, lemon juice, 7-spice, turmeric, and salt.

• Coat chicken pieces thoroughly with the marinade.

• Roast in a preheated oven at 200°C for 35–40 minutes (or pan-sear over medium heat with a lid) until golden-brown and cooked through.

Prepare the Spiced Rice:

• In a pot, heat 1 tbsp ghee. Add chopped onion and sauté until soft.

• Add turmeric, cumin, and cinnamon. Stir in the soaked basmati rice and raisins.

• Pour in chicken stock/water, bring to a boil, cover, and cook on low heat for 12–15 minutes until fluffy.

In a small pan, toast slivered almonds in ½ tsp ghee until golden-brown and fragrant. Place roasted chicken quarter right on the bed of rice.

Garnish with fresh lemon wedges, parsley, and a side of green olives

A 9th century cobblestone street in Granada

A Lebanese Chicken dish

Photo credit:: Arundhati Sengupta

Lebanese Roast Chicken & Spiced Rice

Djej w Roz • Ruby's Kitchen Special (Granada Memories)

Prep Time: 20 mins

Cook Time: 45 mins

Servings: 2–3

Cuisine: Lebanese / Andalusian

🛒 Ingredients & Indian Substitutes

1. Spice Rubbed Roast Chicken

• 2 large Chicken leg or breast quarters (skinless or skin-on)
• 2 tbsp Olive oil or melted Desi Ghee
• 3 cloves Garlic (minced) + 1 tbsp Lemon juice
• 1 tsp Lebanese 7-Spice (Substitute: ½ tsp cumin powder + ½ tsp coriander powder + ¼ tsp cinnamon + ¼ tsp black pepper)
• ½ tsp Turmeric (Haldi) & 1 tsp Salt

2. Spiced Almond & Raisin Rice

• 1½ cups Basmati rice (soaked for 20 mins)
• 1 tbsp Ghee + 1 small Onion (finely chopped)
• ½ tsp Turmeric + ½ tsp Cumin powder + ¼ tsp Cinnamon powder
• 2½ cups Chicken stock or water
• 3 tbsp Raisins (Kishmish) & ¼ cup Slivered Almonds (Badam) or Cashews

3. For Serving

• Fresh Lemon wedges & Green Olives

👩‍🍳 Step-by-Step Instructions

1. Marinate Chicken: Whisk together ghee/oil, garlic, lemon juice, spices, turmeric, and salt. Coat the chicken quarters thoroughly. Let sit for 15 minutes.
2. Roast / Cook:
   • Oven Method: Roast at 200°C (400°F) for 35–40 mins until golden-brown.
   • Stovetop/Tawa Method: Sear on medium heat with a lid for 20–25 mins, turning occasionally until fully cooked and deeply charred.
3. Cook Spiced Rice: Heat 1 tbsp ghee in a pot. Sauté chopped onion till soft. Stir in turmeric, cumin, cinnamon, soaked basmati rice, and raisins. Add stock/water, bring to a boil, cover, and simmer on low for 12–15 mins until fluffy.
4. Toast Nuts: Fry slivered almonds in ½ tsp ghee over medium heat for 1–2 mins until fragrant and golden.
5. Assemble Platter: Spread yellow rice on a platter, scatter toasted almonds and raisins over top, place roasted chicken on the rice, and garnish with lemon wedges and green olives!

Crafted for Ruby's Kitchen • Recreating Granada's Heritage Flavours at Home