Description
A fragrant and comforting Middle Eastern-inspired dish featuring tender, marinated chicken thighs roasted atop a bed of basmati rice and toasted vermicelli, infused with warm spices like cardamom, cinnamon, and paprika. Crispy edges of rice, known as tahdig, add a delightful texture contrast, while fresh parsley and lemon brighten every bite.
Ingredients
Scale
Spices and Seasonings
- 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
Proteins and Oils
- 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
Vegetables and Herbs
- 1 onion, finely chopped (180 g/6¼ oz.)
- 5 g (⅛ oz.) parsley, roughly chopped
- ½ lemon (for serving)
Grains and Nuts
- 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
Additional Flavorings
- 2 cinnamon sticks
- 3 fresh bay leaves
Instructions
- Marinate the Chicken: In a large bowl, combine crushed cardamom seeds, paprika, dried oregano, ground cinnamon, 2 tablespoons olive oil, 1 teaspoon sea salt, and freshly ground black pepper. Add the chicken thighs and toss to coat thoroughly. Set aside to marinate for at least 20 minutes or refrigerate longer for deeper flavor, remembering to bring to room temperature for 30 minutes before cooking if chilled.
- Preheat the Oven: Heat the oven to 400°F (200°C) to prepare for the roasting stage.
- Toast Vermicelli and Brown Chicken: Heat a large, lidded, nonstick, ovenproof sauté pan over medium heat. Toast the broken vermicelli noodles, stirring often, until deeply browned (10–12 minutes). Remove and set aside. Increase heat to medium-high, add 3 chicken thighs skin-side down, and brown for 5 minutes until golden. Flip and cook 2 more minutes. Remove and repeat with remaining chicken.
- Sauté Aromatics and Prepare Rice: Add remaining 2 tablespoons olive oil to the pan, along with chopped onion, cinnamon sticks, bay leaves, and a pinch of salt. Cook for 4–5 minutes until softened and lightly browned. Stir in drained basmati rice, toasted vermicelli, and remaining 1 teaspoon salt; cook for 1 minute, stirring continuously. Pour in 720 ml (25 oz) hot water and stir gently.
- Arrange Chicken and Bake: Nestle the browned chicken thighs skin-side up on top of the rice mixture without pushing them in. Cover the pan and transfer to the oven for 40 minutes to cook the rice and finish the chicken gently.
- Crisp the Chicken and Rice: Remove the lid and increase the oven temperature to 475°F (245°C). Place a butter cube on each chicken thigh. Bake uncovered for another 10 minutes, until the chicken skin is crisp and the edges of the pan show browned, crispy rice (tahdig).
- Rest and Serve: Let the dish rest 5–10 minutes after removing from the oven. Transfer chicken onto a plate. Use a slotted spoon to loosen the rice, then invert the pan onto a large platter to reveal the crispy tahdig on top and edges. Break the tahdig into chunks using a serrated knife, return chicken atop the rice, sprinkle with parsley, and squeeze over lemon juice. Serve warm for a satisfying meal.
Notes
- Soaking the basmati rice removes excess starch and ensures fluffier grains.
- To get perfectly crispy tahdig, avoid stirring the rice after placing it in the oven and use a heavy-bottomed ovenproof pan.
- You can marinate the chicken overnight for a richer flavor; just remember to bring to room temperature before cooking.
- Use bone-in, skin-on chicken thighs for maximum flavor and moistness.
- Toast the vermicelli carefully to avoid burning, stirring continuously.
- Adjust salt and spices according to your preference.
- If you prefer a milder spice profile, reduce the paprika and ground cinnamon slightly.
- Prep Time: 30 minutes (includes marinating and rice soaking time)
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Keywords: chicken rice, vermicelli, cardamom, cinnamon, Middle Eastern, baked chicken, tahdig, basmati rice
