Looking for a comforting yet impressive dish that’ll transport your taste buds to the Mediterranean? This Lebanese Chicken and Rice Pilaf is exactly what you need. I’ve perfected this recipe to bring you an authentic blend of aromatic spices, tender chicken, and perfectly cooked rice that’s sure to become a family favorite.
Ingredients
For the Chicken:
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 2 teaspoons Lebanese 7-spice blend (or substitute with allspice)
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Rice Pilaf:
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 medium onion, finely diced
- ½ cup vermicelli noodles
- 3 tablespoons butter
- ½ cup pine nuts (optional)
- Salt to taste
Instructions
- Marinate the chicken thighs with olive oil, Lebanese 7-spice, cinnamon, salt, and pepper. Let it rest for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- Heat a large skillet over medium-high heat. Place chicken thighs skin-side down and cook until golden brown, about 5-7 minutes per side. Transfer to a plate.
- In the same pan, melt butter and sauté vermicelli until golden brown.
- Add diced onions and cook until translucent, about 3-4 minutes.
- Stir in the rice, coating it with the butter mixture.
- Pour in the chicken broth and bring to a boil.
- Transfer the rice mixture to a baking dish, place the seared chicken on top.
- Cover tightly with foil and bake for 35-40 minutes.
- If using pine nuts, toast them in a dry pan until golden while the rice cooks.
Cook Time and Serving Size
Prep Time: 15 minutes
Marinating Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 4-6 people
Recipe Notes
- For the most authentic flavor, try to find Lebanese 7-spice blend at Middle Eastern markets or online.
- The rice should be rinsed until the water runs clear before cooking to remove excess starch.
- Don’t skip the chicken searing step – it develops crucial flavor for the entire dish.
- Check the rice at the 35-minute mark by lifting a corner of the foil. The liquid should be completely absorbed.
- Let the dish rest for 10 minutes after baking before serving.
- Garnish with toasted pine nuts and chopped parsley for an extra touch of authenticity.
- Leftover rice pilaf can be stored in an airtight container for up to 3 days in the refrigerator.
Lebanese Chicken and Rice Pilaf
A comforting yet impressive dish that'll transport your taste buds to the Mediterranean. An authentic blend of aromatic spices, tender chicken, and perfectly cooked rice.
Ingredients
- 4 chicken thighs bone-in and skin-on
- 2 tablespoons olive oil
- 2 teaspoons Lebanese 7-spice blend or substitute with allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 medium onion finely diced
- ½ cup vermicelli noodles
- 3 tablespoons butter
- ½ cup pine nuts optional
- Salt to taste
Instructions
- Marinate the chicken thighs with olive oil, Lebanese 7-spice, cinnamon, salt, and pepper. Let it rest for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- Heat a large skillet over medium-high heat. Place chicken thighs skin-side down and cook until golden brown, about 5-7 minutes per side. Transfer to a plate.
- In the same pan, melt butter and sauté vermicelli until golden brown.
- Add diced onions and cook until translucent, about 3-4 minutes.
- Stir in the rice, coating it with the butter mixture.
- Pour in the chicken broth and bring to a boil.
- Transfer the rice mixture to a baking dish, place the seared chicken on top.
- Cover tightly with foil and bake for 35-40 minutes.
- If using pine nuts, toast them in a dry pan until golden while the rice cooks.
