Tag Archives: seasoning for baked chicken

Vermicelli Rice and Baked Chicken

I made Vermicelli Rice and Baked Chicken for lunch yesterday.

The Vermicelli Rice goes really well with curry and I used this spice rub for the baked chicken which I originally posted about here a few years ago.  I like to use it mainly for baked chicken, grilled salmon, or lamb roast.

Okay on to the recipe…

Vermicelli Rice

1 cup of uncooked vermicelli noodles

2 cups of uncooked basmati rice

2 tablespoons corn oil

Directions:

Prepare the basmati rice according to my recipe  “How to Cook Basmati Rice”

While you are waiting for the water to boil for the rice you can prepare the vermicelli.  In a wok, heat the corn oil and add the vermicelli noodles.

Lightly stir the noodles until they turn a dark golden brown.  Remove from heat and set aside.

When the water boils and you are ready to put the rice in also add the fried vermicelli.

Boil for 5 minutes and then drain.  Put back in the pot and keep warm until ready to serve.

Baked Chicken

Ingredients:

1 kg (2 pounds) whole chicken

1 medium tomato cut into half

1 medium onion quartered

3 cloves of garlic left whole

salt and pepper

spice mixture

Directions:

Wash and pat dry the chicken.  Season the tomato, onion, and garlic with salt and pepper.  Stuff this into the chicken.

Prepare the spice mixture and rub it all over the chicken.

Bake in a 350F oven for 1 1/2 hours or until done and tender.

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Spice Mixture using Loomi Aswad

Here is a spice mixture that I have made and have been using now for about 12 years. It is excellent rubbed on chicken, beef and lamb roast and broiled salmon. After applying the spice mixture, it is best if you roast the meat, chicken, or fish.

Here’s the recipe. The quantities I give can easily be doubled or tripled and can be kept in an airtight container in the fridge for another time.

1 tablespoon ground loomi aswad (ground black lemon powder)

1 tablespoon ground cumin

1 tablespoon of Garlic and Herb Seasoning (or you can use finely ground Oregano powder)

2 tablespoons Mexican Chili Seasoning

2-3 cloves of garlic, grated (or 1 teaspoon garlic powder)

1 1/2 to 2 teaspoons salt

3 tabespoons extra-virgin olive oil

1 tablespoon vinegar or the juice of half a lemon

Mix all the ingredients together and you will have a nice thick paste.

You can now use this to rub on your chicken, beef, lamb, or salmon.