Adapted from Milk Street
A one-pot fusion of Lebanese favorites
- 4 ounces of vermicelli broken into 1-inch pieces
- 2 Tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 pound boneless, skinless chicken thighs trimmed and cut into 1-inch pieces
- 1 tablespoon ground coriander
- 1 Tablespoon cumin
- 1 cup long-grain white rice
- 2 ½ cups low-sodium chicken broth
- Kosher salt and fresh ground black pepper
- Zest from one lemon
- 1 cup minced flat-leaf parsley
- ½ cup toasted pine nuts
In a large saucepan over medium-high heat, toast the vermicelli, stirring until golden brown, 3-4 minutes.
Add the oil, onions and chicken.
Cook, stirring until the onions soften and the pasta is slightly darker.
Stir in the seasonings then chicken stock.
Bring to a boil then cover, reduce heat to low and cook until broth is absorbed, about 12 minutes.
Uncover and place a clean dish towel over the pan to replace the lid.
Let sit 10 minutes, then toss with two forks and garnish with parsley and pine nuts; ½ cup golden raisins make a nice garnish option as well.
