Name: Vermicelli Chicken and Rice with Cardamom and Cinnamon Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Middle Eastern
Ingredients: Seeds from 20 cardamom pods, finely crushed; 1½ tsp paprika; 1½ tsp dried oregano; 1½ tsp ground cinnamon; 2 tsp fine sea salt, divided, plus more to taste; Freshly ground black pepper, to taste; 6 large chicken thighs (or 8 smaller ones), bone in, skin on; 4 Tbsp olive oil, divided; 20 g (¾ oz.) unsalted butter, cut into 6–8 cubes; 1 onion, finely chopped (180 g/6¼ oz.); 5 g (⅛ oz.) parsley, roughly chopped; ½ lemon (for serving); 150 g (5½ oz.) wheat vermicelli noodles, broken into roughly 1½” lengths; 250 g (9 oz.) basmati rice, washed and soaked for 20 minutes to 2 hours, then drained; 2 cinnamon sticks; 3 fresh bay leaves

Introduction

This Vermicelli Chicken and Rice with Cardamom and Cinnamon is a fragrant, comforting dish featuring tender chicken thighs and nutty toasted vermicelli mingled with aromatic spices. With a delightful crispy rice topping, it’s a perfect family meal that impresses with its warm flavors and textures.

The dish shows a close-up of a large round white plate filled with fluffy white rice mixed with browned crispy bits. There are three pieces of dark, grilled chicken thighs scattered on top of the rice. A large section of crispy golden-brown rice crust with a textured surface rests on one side of the plate. A single bay leaf and a cinnamon stick are placed on the rice, adding a touch of green and brown. The colors range from creamy white rice to deep brown chicken and golden crispy crust, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Seeds from 20 cardamom pods, finely crushed

1½ tsp paprika

1½ tsp dried oregano

1½ tsp ground cinnamon

4 Tbsp olive oil, divided

2 tsp fine sea salt, divided, plus more as needed

Freshly ground black pepper

6 large chicken thighs (or 8 smaller ones), bone in, skin on

150 g (5½ oz) wheat vermicelli noodles, broken into roughly 1½” lengths

1 onion, finely chopped (180 g/6¼ oz)

2 cinnamon sticks

3 fresh bay leaves

250 g (9 oz) basmati rice, washed until water runs clear, soaked 20 minutes to 2 hours, then drained

20 g (¾ oz) unsalted butter, cut into 6–8 cubes

5 g (⅛ oz) parsley, roughly chopped

½ lemon (for serving)

Instructions

Step 1: In a large bowl, combine the crushed cardamom seeds, paprika, oregano, ground cinnamon, 2 tablespoons olive oil, 1 teaspoon salt, and freshly ground black pepper. Coat the chicken thighs thoroughly in this marinade. Let them marinate for at least 20 minutes or refrigerate longer. If refrigerated, bring the chicken to room temperature about 30 minutes before cooking.

Step 2: Preheat your oven to 400°F (200°C).

Step 3: Heat a large, lidded, nonstick ovenproof sauté pan over medium heat. Add the vermicelli noodles and toast them, stirring often, until they turn a deep brown color, about 10–12 minutes. Remove the toasted noodles to a plate and increase the pan heat to medium-high.

Step 4: Add half the chicken thighs (3 large or 4 smaller), skin-side down, and cook for about 5 minutes until nicely browned. Turn and cook the other side for 2 minutes. Remove and repeat with remaining chicken.

Step 5: Add the remaining 2 tablespoons olive oil to the pan, then the chopped onion, cinnamon sticks, bay leaves, and a pinch of salt. Sauté for 4–5 minutes, stirring often, until the onion softens and lightly browns.

Step 6: Stir in the soaked and drained basmati rice, toasted vermicelli, and remaining teaspoon salt. Cook for another minute, stirring continuously.

Step 7: Pour in 720 ml (25 oz) hot water and stir gently to combine. Arrange the chicken thighs skin-side up on top of the rice without pushing them in. Cover the pan and transfer it to the oven. Bake for 40 minutes.

Step 8: Remove the pan from the oven and increase the oven temperature to 475°F (245°C). Top each chicken piece with a cube of butter. Return the pan uncovered to the oven and bake for another 10 minutes until the chicken skin crisps and the rice edges brown.

Step 9: Let the dish rest for 5–10 minutes. Transfer the chicken to a plate. Using a slotted spoon, loosen the rice from the pan. Invert the pan onto a large platter using a tea towel for grip, turning to reveal the crispy rice topping (tahdig).

Step 10: Break the crispy rice into chunks with a serrated knife, then top with the chicken thighs. Sprinkle with chopped parsley, squeeze over lemon juice, and serve warm.

Tips & Variations

For extra flavor, marinate the chicken overnight in the refrigerator.

If you prefer a milder spice profile, reduce the cardamom and cinnamon slightly.

Use boneless chicken thighs for quicker cooking, adjusting time accordingly.

Adding toasted almonds or pine nuts as a garnish brings a pleasant crunch.

FAQs

Can I use other types of rice for this recipe?

Basmati rice is preferred for its fragrance and fluffiness, which complement the spices well. However, jasmine rice can be used as a substitute, though the texture and aroma will be slightly different.

How do I ensure the rice cooks evenly without burning?

Use a heavy-bottomed pan and don’t push the chicken into the rice; this allows steam to circulate evenly. Covering the pan during the main cooking stage traps moisture to cook the rice through without burning.

Dinner

Vermicelli Chicken and Rice with Cardamom and Cinnamon Recipe