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One-Pot Lebanese-Spiced Chicken & Vermicelli Rice

Lebanese-spiced chicken thighs cooked with buttery toasted vermicelli and basmati rice, finished with pine nuts, parsley and lemon and served with a cool lemon-garlic yogurt sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4

Ingredients
  

Lebanese-Spiced Chicken

  • 5 to 6 boneless skinless chicken thighs
  • 1 teaspoon kosher salt
  • 1 teaspoon Lebanese seven spice
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon olive oil

Vermicelli Rice

  • 2 tablespoons unsalted butter
  • ½ cup broken vermicelli
  • 1 small yellow onion diced
  • 3 garlic cloves minced
  • 1½ cups basmati rice rinsed and drained
  • 1 teaspoon Lebanese seven spice
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 2¾ cups low-sodium chicken broth

Lemon-Garlic Yogurt Sauce

  • 1 cup plain Greek yogurt
  • 1 large garlic clove finely grated
  • Zest of 1 lemon
  • Juice of 1 lemon added to taste
  • Kosher salt to taste
  • Freshly ground black pepper to taste

For Serving

  • ⅓ cup toasted pine nuts
  • Fresh parsley chopped
  • Fresh lemon wedges

Instructions
 

Season and Brown the Chicken

  • Pat the chicken thighs dry. Season with the kosher salt, Lebanese seven spice, black pepper and cinnamon.
  • Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
  • Add the chicken and brown for 3 to 4 minutes per side, until nicely golden. Transfer to a plate and set aside. The chicken does not need to be fully cooked at this point.

Make the Vermicelli Rice

  • Reduce the heat to medium and add the butter to the same pot.
  • Add the broken vermicelli and cook, stirring frequently, until deep golden brown. Watch it closely so it doesn't burn.
  • Add the onion and cook until softened.
  • Add the garlic and cook briefly, just until fragrant.
  • Stir in the basmati rice, Lebanese seven spice, cinnamon and kosher salt. Cook for about 1 minute, stirring to coat the rice in the butter and spices.
  • Pour in the chicken broth and scrape up any browned bits from the bottom of the pot.
  • Return the chicken thighs to the pot, nestling them into the rice.
  • Bring to a gentle simmer, then reduce the heat to low and cover.
  • Cook for 17 to 20 minutes, until the rice is tender and the chicken is cooked through to 165°F.
  • Remove from the heat and let stand, covered, for 10 minutes.

Make the Lemon-Garlic Yogurt Sauce

  • While the chicken and rice cook, combine the Greek yogurt, grated garlic and lemon zest.
  • Stir in the lemon juice to taste.
  • Season with kosher salt and freshly ground black pepper. Refrigerate until ready to serve.

Finish and Serve

  • Remove the chicken briefly if needed and gently fluff the rice and vermicelli with a fork.
  • Return the chicken to the rice and top with toasted pine nuts and fresh parsley.
  • Serve with fresh lemon wedges and the lemon-garlic yogurt sauce on the side.

Notes

  • Watch the vermicelli. You want it deeply golden and toasted, but once it begins to brown, it can go quickly.
  • Rinse the basmati rice. Rinse it under cool water until the water is mostly clear, then drain well before adding it to the pot.
  • Let the rice rest. The covered 10-minute rest gives the rice time to finish steaming and makes it easier to fluff.
  • Add the lemon juice to taste. Lemons vary in size and acidity, so start with part of the juice and add more until the yogurt sauce tastes bright and tangy.
  • Toast the pine nuts. That extra step brings out their flavor and gives the finished dish a little crunch.