Vermicelli Chicken and Rice With Cardamom and Cinnamon

Vermicelli Chicken and Rice With Cardamom and Cinnamon

Vermicelli Chicken and Rice With Cardamom and Cinnamon

Total: 1 hour 30 minutes (plus soaking and marinating) | Serves: 4 servings
If you're looking for an easy, delicious meal that brings comfort and joy to the dinner table, look no further than Vermicelli Chicken and Rice With Cardamom and Cinnamon. This one-pot wonder is not just a feast for the taste buds; it's a celebration of flavors that come together beautifully. Imagine the warm aroma of freshly crushed cardamom and cinnamon mingling in the air as you cook. Each bite offers the succulent goodness of chicken thighs, paired with perfectly cooked vermicelli and rice, all enveloped in a blend of spices that make you feel right at home. I love making this dish when I want something special yet uncomplicated; my family always asks for it! The crispy edges that form as it cooks are just the cherry on top. Plus, with just a handful of key ingredients like olive oil, paprika, and dried oregano, you’ll find that this recipe is as approachable as it is rewarding. So, gather your ingredients, and let’s get cooking!

Vermicelli Chicken and Rice With Cardamom and Cinnamon

Ingredients

  • Seeds from 20 cardamom pods, finely ground using a mortar and pestle
  • 1½ tsp. smoked paprika
  • 1½ tsp. dried oregano leaves
  • 1½ tsp. ground cinnamon powder
  • 4 Tbsp. olive oil, separated
  • 2 tsp. fine sea salt, separated, plus additional
  • Freshly cracked black pepper
  • 6 large chicken thighs (or 8 smaller ones), with bone and skin intact
  • 150 g (5½ oz.) wheat vermicelli noodles, broken into approximately 1½" pieces
  • 1 onion, diced finely (180 g/6¼ oz.)
  • 2 sticks of cinnamon
  • 3 fresh bay leaves
  • 250 g (9 oz.) basmati rice, rinsed until water is clear, then soaked for a minimum of 20 minutes and up to 2 hours, then drained
  • 20 g (¾ oz.) unsalted butter, cut into 6–8 small cubes
  • 5 g (⅛ oz.) parsley, coarsely chopped
  • ½ lemon (for garnishing)

Instructions

Step 1

In a large bowl, mix crushed cardamom seeds, paprika, oregano, cinnamon, olive oil, salt, and black pepper. Add the chicken thighs, coat them well, and let them marinate for at least 20 minutes.

Step 2

Set your oven to 400°F to get it nice and hot for baking. You're on your way to a delicious meal!

Step 3

Heat a large, nonstick, ovenproof sauté pan over medium heat. Toast the noodles for 10-12 minutes until browned, then set aside. Cook the chicken thighs, skin-side down, for about 5 minutes until golden, then flip and cook for 2 more minutes.

Step 4

Heat the remaining oil in a pot, then sauté the onion, cinnamon sticks, bay leaves, and a pinch of salt for 4-5 minutes. Stir in the soaked rice, toasted vermicelli, and salt, then cook for another minute. Add hot water, stir, and place the chicken thighs on top, skin-side up. Cover and bake for 40 minutes.

Step 5

Increase the oven temperature to 475°. Bake the chicken thighs uncovered for an additional 10 minutes until crispy. Let them rest for 5–10 minutes, then transfer to a plate and serve with the rice.

Nutrition Information

calories: 600 kcal
fat: 30g
carbs: 60g
protein: 40g
fiber: 3g

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Chef's Tips

For best results, use fresh ingredients and don't rush the cooking process. This recipe tastes even better the next day as flavors continue to develop!

#cookbooks #middle eastern #main #dinner #one-pot meals #digital_syndication

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