Riz bi djej, Lebanese chicken and vermicelli rice
Tender cinnamon-scented chicken over buttery rice with golden toasted vermicelli and almonds. Proper family Sunday food.
- Time1 hr 15
- LevelMedium
- Costabout £1.29 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the chicken in a large pan with the onion, cinnamon stick, bay, cardamom, 1 tsp salt and the water. Bring to the boil, skim off any scum, then cover and simmer for 30 minutes until the chicken is cooked through.
30 min - 2
Lift out the chicken and keep the stock (you need 600 ml; top up with water if short). Heat the grill to high, put the chicken skin side up on a tray and grill for 8 minutes until the skin is crisp and golden.
8 min - 3
While it grills, melt 25 g butter in a wide pan. Fry the vermicelli for 3 minutes, stirring, until it turns deep golden brown.
3 min - 4
Add the rinsed rice, allspice, ground cinnamon and remaining 1/2 tsp salt and stir for 1 minute. Pour in 600 ml of the hot stock, bring to the boil, then cover and cook on the lowest heat for 15 minutes. Leave covered off the heat for 5 minutes.
20 min - 5
Melt the remaining 15 g butter in a small pan and toast the almonds for 2 minutes until golden.
2 min - 6
Fluff up the rice and spread it over a big dish. Top with the chicken, almonds and parsley.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.