6 chicken breasts
1 cinnamon stick
1 1/2 tsp. salt
1/2 lb. lamb meat, ground
2 c. rice
1 tsp. allspice
2 tbsp. pine nuts
2 tbsp. slivered almonds
1 tbsp. butter

Boil chicken with cinnamon stick and salt. When cooked remove chicken from bones. Reserve stock. Fry lamb meat with allspice. Add rice. Fry well. Cover with 3 cups chicken stock. When it begins to boil, cover. Lower heat and cook 15-20 minutes until rice is tender. Put rice in platter. Cover with chicken meat. Sprinkle top with pine nuts and almonds that have been browned in butter.