Marinade your chicken and let it sit for 3 hours or overnight in a fridge. After 3 hours or overnight, let it come to room temperature (30 min) before you cook it.

In a pot add butter and olive oil and cook the vermicelli on medium heat until it’s golden brown. Stir in between. Then add your washed rice and cook for another 2 minutes so the rice will also absorb the butter and oil. Season with a bit of pepper and garlic powder.

After 2 minutes add the stock or water and let it come to a boil. Once it’s simmering cover the pot with a lid, turn down the heat and let the rice for 10-15 minutes. Halfway cooking time mix the rice and cover it with the lid again.

After 10-15 minutes check the rice to make sure it’s cooked. Otherwise cook for 1-2 more minutes. Once it’s cooked remove the pot from the fire and let it sit for 10-15 minutes with the lid on. After 10-15 minutes, fluff up the rice with a fork. Then add 1 tsp of butter (this is optional but very tasty) and season the rice with salt & pepper.

While the rice is cooking grill/cook your chicken in a griddle pan or regular pan. There is no need to add oil since the marinade has 2 tbsps of oil. Sear the chicken on both sides (about 3-5 minutes) Then lower the heat and cover the pan with a lid. Let the chicken cook for 10 minutes. After 10 minutes the chicken should be cooked (when doubting, cut it open).

Prepare your tomato salad and let it chill in the fridge until you can serve it.

When everything is cooked you can serve it all and enjoy with hummus, yoghurt + garlic sauce, olives, and Turkish bread.TIP:- Check out the recipe of these Turkish Style Chicken Meatballs w/ Spiced Yoghurt to serve along. And while you’re on the roll, may I suggest this delicious Turkish Breakfast to stay in this theme ;-) If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!