Vermicelli Chicken and Rice With Cardamom and Cinnamon

Discover Vermicelli Chicken and Rice With Cardamom and Cinnamon. Review the available recipe details and open the credited original source for the complete preparation method.

• Seeds from 20 cardamom pods, finely crushed using a pestle and mortar ↔ Replace
• 1½ tsp. paprika ↔ Replace
• 1½ tsp. dried oregano ↔ Replace
• 1½ tsp. ground cinnamon ↔ Replace
• 4 Tbsp. olive oil, divided ↔ Replace
• 2 tsp. fine sea salt, divided, plus more ↔ Replace
• Freshly ground black pepper ↔ Replace
• 6 large chicken thighs (or 8 smaller ones), bone in, skin on ↔ Replace
• 150 g (5½ oz.) wheat vermicelli noodles, broken into roughly 1½" lengths ↔ Replace
• 1 onion, finely chopped (180 g/6¼ oz.) ↔ Replace
• 2 cinnamon sticks ↔ Replace
• 3 fresh bay leaves ↔ Replace
• 250 g (9 oz.) basmati rice, washed until the water runs clear, then soaked for at least 20 minutes and up to 2 hours, then drained ↔ Replace
• 20 g (¾ oz.) unsalted butter, cut into 6–8 cubes ↔ Replace
• 5 g (⅛ oz.) parsley, roughly chopped ↔ Replace
• ½ lemon (for serving) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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