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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. lemon juicegarlicchicken stock
    In the same skillet, add garlic and stir 20 seconds. Add chicken stock and lemon juice; simmer 2 minutes.
  5. plain yogurtcornstarch
    Whisk yogurt with cornstarch until smooth. Temper with a few spoonfuls of hot broth, then whisk back into the skillet.
  6. Simmer gently 2-3 minutes until lightly thickened (do not boil hard). Return chicken to coat in sauce.
  7. white rice (dry)vermicelli pasta (dry)parsley
    Serve chicken with tarbiya sauce over the vermicelli rice, topped with parsley.

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