This dish is famous in Morocco, it’s a mixture of salty and sweet flavors. It may sound strange to some people but trust me it’s delicious. A lot of these dishes are especially cooked in special occasions (feasts, weddings, parties..). There are other similar dishes that I promise to post in the future.
So here is a picture of chicken vermicelli with almonds. You must be wondering where is the chicken then? hhhh..well you will know it after a while 😉
400g thin vermicelli
1 chopped onion
2 chicken breasts cut into cubes
1 – 1/2 Tbsp honey or sugar
3 cinnamon stick
1 tsp ginger
a pinch of saffron
1/2 tsp black pepper
1 Tbsp olive oil
2 Tbsp of chopped coriander
A couple of almonds and raisins for decoration
1 tsp of powdered cinammon
1 tsp of powdered sugar
2 cups of boiled water
First boil water to steam the vermicelli to which was already added a tsp of
olive oil and mixed together. Let it boil for 20min.
Remove it from stove when you see the steam coming up.
Generously splash it with hot water while turning the vermicelli with a fork.
let it rest for 10min.
Repeat the process of steaming and splashing water 3 times.
In the second time slightly salt the vermicelli. Steam it again.
In the final step of steaming, check if the vermicelli is tender.
Put aside and add a Tsp of butter and mix together using a fork.
Cover and let aside
While the vermicelli is steaming, rub the chicken with
ginger, cinnamon, saffron,salt and pepper, coriander, oil.
Heat the oil, add the onions and the chicken. Stir for 10 min.
Add the 2 cups of boiled water, cover the pan and cook for 30min, on medium low.
When the chicken is cooked remove it from the pan.
Turn the stove to low, and let the sauce thicken.
Add the honey and egg and stir from time to time until it is completely thick.
The way you serve this dish is that you put little bit of vermicelli at bottom of
your plate, in the middle you put the chicken, on top of it you put the sauce.
Then cover it with the rest of vermicelli.
Decorate it with raisins, fried almonds, and sprinkle it with powdered sugar and
P.S: Here I didn’t use raisins and the powdered cinnamon.