Lebanese rice with vermicelli and chicken

Ingredients

• 300 g basmati rice
• 80 g angel hair vermicelli
• 600 g boneless chicken thighs
• 600 ml store-bought chicken broth
• 1 piece yellow onion
• 2 cloves garlic
• 30 g unsalted butter
• 2 tbsp olive oil
• 1 tsp Lebanese seven-spice blend
• 1/2 tsp ground cinnamon
• to taste fine salt
• to taste ground black pepper
• 40 g sliced almonds
• 0.5 bunches fresh flat-leaf parsley

Method

1. Rinse the rice in cold water until the water runs almost clear, then let it drain during preparation to ensure well-separated grains.
2. Cut the chicken into even pieces, slice the onion and mince the garlic; season the chicken with salt, pepper, seven-spice blend and cinnamon until well coated.
3. In a Dutch oven, heat the olive oil and sear the chicken over medium-high heat until browned on several sides and fond forms on the bottom.
4. Reduce the heat slightly, add the onion and garlic around the chicken, then sauté until the onion is tender and smells sweet, without letting the garlic burn.
5. Transfer the chicken to a plate, add the butter to the Dutch oven, then toast the vermicelli, stirring constantly until an even hazelnut color.
6. Add the drained rice and coat it in the fragrant butter until the grains are glossy and well mixed with the vermicelli.
7. Return the chicken to the Dutch oven, pour in the hot broth, gently scrape the bottom to release the fond, then bring to a simmer.
8. Cover, cook over low heat until the broth is absorbed and the rice is tender, then turn off the heat and let rest covered so the steam finishes softening the grains.
9. During the resting time, dry-toast the sliced almonds until golden and fragrant, then chop the parsley.
10. Fluff the rice with a fork, plate with the chicken, sprinkle with toasted almonds and parsley, then serve very hot.

Nutrition

Per serving

Energy

830.9 kcal

Protein

36.73 g

Carbohydrate

78.48 g

Fat

40.35 g

Fibre

3.66 g

Calcium

37.73 mg

Iron

0.54 mg

Magnesium

30.15 mg