1 ½ lb (675 g) skinless, boneless chicken thighs, cubed

3 tbsp (45 ml) olive oil

¾ cup (80 g) crushed wheat vermicelli (see note)

1 clove garlic, chopped

1 cup (200 g) basmati rice

2 ½ cups (625 ml) water

2 cups (300 g) frozen peas

1/3 cup (40 g) pine nuts or crushed almonds, toasted

2 tbsp chopped fresh mint

1 lemon, cut into 6 wedges

Salt and pepper

In a large non-stick skillet over high heat, brown half the chicken at a time in 1 tbsp (15 ml) of the oil. Season with salt and pepper. Set aside on a plate.

In another large non-stick skillet over medium-high heat, brown the vermicelli and garlic in the remaining oil (2 tbsp/30 ml) for 2 to 3 minutes, stirring constantly. Add the rice and continue cooking for 1 minute, stirring to coat thoroughly with the oil. Add the water and chicken. Season with salt and pepper. Bring to a boil and cover. Simmer over low heat for 10 minutes. Scatter the peas over the rice and continue cooking, covered, for 5 minutes. Remove from the heat and stir.

When ready to serve, sprinkle with the mint and nuts and serve with lemon wedges.

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