egyptian

Tarbiya Lemon Garlic Chicken and Vermicelli Rice

This simmered dish pairs chicken thigh, boneless and skinless with white rice, vermicelli pasta and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

40 g Protein

67 g Carbohydrates

24 g Fat

2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

143g chicken thigh, boneless and skinless 173 kcal
56g white rice (dry) 204 kcal
10g vermicelli pasta (dry) 37 kcal
14g ghee 124 kcal
111g plain yogurt 68 kcal
20g lemon juice 6 kcal
8g garlic, minced 12 kcal
95g chicken stock 6 kcal
4g cornstarch 15 kcal
6g parsley, chopped 2 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

white rice (dry)vermicelli pasta (dry)ghee
Rinse the rice until water runs mostly clear. In a small pot, toast vermicelli in half the ghee over medium heat until golden.
white rice (dry)salt
Add rice, stir 30 seconds, then add water and salt. Bring to a boil, cover, and simmer on low 12 minutes. Rest off heat 5 minutes.
gheesaltblack pepper
Meanwhile, season chicken with salt and pepper. Heat remaining ghee in a skillet; sear chicken 4-5 minutes per side until cooked through. Remove to a plate.
lemon juicegarlicchicken stock
In the same skillet, add garlic and stir 20 seconds. Add chicken stock and lemon juice; simmer 2 minutes.
plain yogurtcornstarch
Whisk yogurt with cornstarch until smooth. Temper with a few spoonfuls of hot broth, then whisk back into the skillet.
Simmer gently 2-3 minutes until lightly thickened (do not boil hard). Return chicken to coat in sauce.
white rice (dry)vermicelli pasta (dry)parsley
Serve chicken with tarbiya sauce over the vermicelli rice, topped with parsley.