Serves 4-6

  1. 4lb chicken, breasts separated and remaining in 2in pieces OR 8 cups chicken broth
  2. If using whole chicken: 1 onion + 1 bay leaf
  3. If using broth: 1-1/2lb boneless chicken breast, halved lengthwise
  4. 3 lemons, juiced and zest peeled into 12 3in strips
  5. 2 sprigs + 2tsp dill
  6. 2tsp coriander seeds
  7. 1tsp peppercorns
  8. 1 clove garlic, smashed
  9. 1 cup long-grain rice, unrinsed
  10. 2 eggs + 2 yolks
  • If using whole chicken: Brown breasts skin-side down for 5 minutes and set aside. Cook onion for 5 minutes and set aside separate from breasts. Brown remaining  chopped chicken pieces in 2 batches for 5 minutes. Add back chicken pieces and onion, cover and cook on low for 20 minutes. Add breasts, bay leaf, 2tsp salt and 9 cups boiling water, cover and simmer for 20 minutes. Strain and defat liquid and shred breast.
  • Bring broth, lemon zest, dill sprigs, 6-9 to a boil, cover and simmer for 5 minutes. Turn off heat, add breasts if not using whole chicken, and set aside covered for 15 minutes.
  • Remove and shred breasts if not using whole chicken. Process 1 cup drained rice with 6tb lemon juice and eggs. Add chicken back to pot, bring to a simmer, remove from heat and add back rice-egg mixture. Add chopped dill and serve with any remaining lemon juice.

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