Lebanese Spiced Garlic Sticky Thighs
Lebanese Spiced Garlic Sticky Thighs
Ingredients
For the Chicken
- 8 boneless, skinless chicken thighs
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 teaspoon cumin, ground
- 1 teaspoon coriander, ground
- 1 teaspoon sumac
- 1 tablespoon olive oil
For the Sticky Glaze
- 1/4 cup soy sauce
- 2 tablespoons pomegranate molasses, or dark syrup
- 2 cloves garlic, minced
- 1/2 teaspoon chili flakes, or harissa, to taste
For the Rice
- 1 tablespoon olive oil
- 1/2 cup thin vermicelli noodles, broken into 1-inch pieces
- 1 1/2 cups basmati rice, washed
- 2 cups water
- 1 teaspoon chicken bouillon, or 1 bouillon cube
For the Pickled Sumac Onions (Optional)
- 1 red onion, thinly sliced
- 1/2 cup parsley, finely chopped
- 1/4 cup lemon juice, from 2 lemons
- 2 tablespoons olive oil
- 1/4 teaspoon salt, a pinch
- 1 teaspoon sumac
Instructions
- 1
Pat the boneless, skinless chicken thighs dry with paper towels. In a medium bowl, season the chicken generously with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1 teaspoon sumac. Toss to ensure all pieces are evenly coated.
⏱️ 5 min
- 2
Prepare the sticky glaze by combining soy sauce, pomegranate molasses (or dark syrup), minced garlic, and chili flakes (or harissa) in a small bowl. Whisk until well combined and set aside.
⏱️ 2 min
- 3
For the rice, heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the broken vermicelli noodles and lightly toast, stirring frequently, until they start to turn golden brown. This should take about 2-3 minutes. Be careful not to burn them.
⏱️ 3 min
- 4
Add the washed basmati rice to the saucepan with the toasted vermicelli. Pour in 2 cups of water and add the chicken bouillon. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 20 minutes. Do not lift the lid during this time.
⏱️ 20 min
- 5
While the rice is simmering, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, carefully place the seasoned chicken thighs skin-down (if they have skin, otherwise just one side down) into the pan. Sear for 6 1/2 minutes until nicely browned and crispy.
⏱️ 7 min
- 6
Flip the chicken thighs to the other side. Pour the prepared sticky glaze evenly over the chicken. Continue to cook for another 6 1/2 minutes, allowing the glaze to thicken and coat the chicken, creating a delicious sticky sauce. Ensure the chicken reaches an internal temperature of 165°F (74°C).
⏱️ 7 min
- 7
If making the optional pickled sumac onions, combine the thinly sliced red onion, finely chopped parsley, lemon juice, olive oil, a pinch of salt, and 1 teaspoon sumac in a small container or bowl. Close the container (or cover the bowl) and shake or stir well to combine. Let it sit for a few minutes to allow the flavors to meld.
⏱️ 5 min
- 8
Once the 20 minutes for the rice are up, remove it from the heat and let it rest, covered, for 5 minutes before fluffing with a fork. Serve the Lebanese spiced garlic sticky thighs immediately alongside the fluffy rice and the optional pickled sumac onions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lebanese Spiced Garlic Sticky Thighs
For the Chicken
- 8 boneless, skinless chicken thighs
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 teaspoon cumin, ground
- 1 teaspoon coriander, ground
- 1 teaspoon sumac
- 1 tablespoon olive oil
For the Sticky Glaze
- 1/4 cup soy sauce
- 2 tablespoons pomegranate molasses, or dark syrup
- 2 cloves garlic, minced
- 1/2 teaspoon chili flakes, or harissa, to taste
For the Rice
- 1 tablespoon olive oil
- 1/2 cup thin vermicelli noodles, broken into 1-inch pieces
- 1 1/2 cups basmati rice, washed
- 2 cups water
- 1 teaspoon chicken bouillon, or 1 bouillon cube
For the Pickled Sumac Onions (Optional)
- 1 red onion, thinly sliced
- 1/2 cup parsley, finely chopped
- 1/4 cup lemon juice, from 2 lemons
- 2 tablespoons olive oil
- 1/4 teaspoon salt, a pinch
- 1 teaspoon sumac
Instructions
- 1
Pat the boneless, skinless chicken thighs dry with paper towels. In a medium bowl, season the chicken generously with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1 teaspoon sumac. Toss to ensure all pieces are evenly coated.
⏱️ 5 min - 2
Prepare the sticky glaze by combining soy sauce, pomegranate molasses (or dark syrup), minced garlic, and chili flakes (or harissa) in a small bowl. Whisk until well combined and set aside.
⏱️ 2 min - 3
For the rice, heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the broken vermicelli noodles and lightly toast, stirring frequently, until they start to turn golden brown. This should take about 2-3 minutes. Be careful not to burn them.
⏱️ 3 min - 4
Add the washed basmati rice to the saucepan with the toasted vermicelli. Pour in 2 cups of water and add the chicken bouillon. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 20 minutes. Do not lift the lid during this time.
⏱️ 20 min - 5
While the rice is simmering, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, carefully place the seasoned chicken thighs skin-down (if they have skin, otherwise just one side down) into the pan. Sear for 6 1/2 minutes until nicely browned and crispy.
⏱️ 7 min - 6
Flip the chicken thighs to the other side. Pour the prepared sticky glaze evenly over the chicken. Continue to cook for another 6 1/2 minutes, allowing the glaze to thicken and coat the chicken, creating a delicious sticky sauce. Ensure the chicken reaches an internal temperature of 165°F (74°C).
⏱️ 7 min - 7
If making the optional pickled sumac onions, combine the thinly sliced red onion, finely chopped parsley, lemon juice, olive oil, a pinch of salt, and 1 teaspoon sumac in a small container or bowl. Close the container (or cover the bowl) and shake or stir well to combine. Let it sit for a few minutes to allow the flavors to meld.
⏱️ 5 min - 8
Once the 20 minutes for the rice are up, remove it from the heat and let it rest, covered, for 5 minutes before fluffing with a fork. Serve the Lebanese spiced garlic sticky thighs immediately alongside the fluffy rice and the optional pickled sumac onions.
⏱️ 5 min