Simmer 15 min.:

8 cups chickent stock
4-6 chicken breasts
1/2 stick or 1/4 tsp. cinammon
6 cloves
1/2 T. lemon juice

Remove chicken; cool and cut.

Add and simmer for 15 minutes:

5/6 cup rice
1 lb. chopped leeks or onion

Add 2-3 T. each Dijon mustard and honey.
Return chicken to pot and simmer 5 min. and serve.