Reviewed: Apr. 6, 2007

I was looking for something to do with chicken breast that would be different and I love allspice, so I tried this. My kids and husband did not like it very much. They said it didn't taste bad it just didn't taste good. Maybe marinating the chicken ahead of time would make it better; it was a little boring. I have never combined chicken and ground beef before, it is a good way to use up small amounts of both. Maybe adding some red peppers could zip it up a little. Thank you for sharing the recipe, it's different.

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Reviewer:

Conchmom33

Cooking Level: Intermediate

Home Town: Elmhurst, Illinois, USA

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Reviewed: Aug. 28, 2006

My husband and I found this recipe very easy to prepare and very delicious. The cinnamon in the recipe gave the meal a very unusual combinations of flavors.

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Mikayla

Cooking Level: Beginning

Home Town: San Diego, California, USA

Living In: San Jose, California, USA

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Reviewed: Jul. 5, 2006

This was horrible. I had to throw it in the trash and was not able to use it at all.

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Reviewer:

GRACEMC

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Reviewed: Apr. 1, 2006

To avoid over drying I cut the cooking for the chicken to about fifteen minutes. What really made this dish however was that I substituted chicken broth for the water. The rice absorbed the broth and it had a wonderful flavor. I didn't have any pine nuts so I roasted up some pecans. It was an excellant dish which we'll have again.

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Reviewer:

Chris

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Reviewed: Mar. 25, 2006

This casserole reminded me of Lebanese Kibbee (a kind of meatloaf) in flavors. I also thought it was dry so I accompanied the recipe with yogurt sauce 2 lg cucumbers, seeded and diced 4 cloves garlic, crushed, 4 cups yogurt Plain, and 2 T dried mint. Combine and serve as a side.

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