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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.

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.

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.

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.

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.

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).

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.

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.


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.

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.

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.

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.

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.

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).

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.

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.
