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.