I was about 13 or 14 years old the last time I relished the taste of chicken vermicelli. Embarking on my food blogging journey, reviving my grandma’s mouth-watering vermicelli recipe felt like a heartwarming tribute. This dish is a flavorful throwback to the times when Grandma taught me the joy of simplicity in cooking.
Without her original recipe and lacking two main authentic ingredients available only in Jordan, I endeavored to emulate it as closely as I could. I aim to encapsulate her nurturing spirit, mirrored through her dishes. On my quest for authentic flavors, I discovered hewajeh spice at a Middle Eastern market. If you can’t find hewajeh, a blend of turmeric, cumin, a hint of curry, and a touch of cinnamon can be a suitable substitute. As for samanih baladi, if it’s not accessible, regular ghee or olive oil will do just fine. Traditionally, Grandma used samanih baladi (a type of ghee made from sheep milk). My rendition involves sautéing onions, spicing up the chicken, adding water, and creating a flavorful broth that helps bind the dish. Don’t forget to toast the vermicelli separately until it attains a golden hue.
By the end, you’ll have crafted an exquisite Middle Eastern dish—Chicken Buried in Vermicelli—ideal for a memorable dinner party.
What Ingredients Will You Need For Chicken Buried in Vermicelli?
Crafting this vermicelli pasta dish requires basic ingredients like chicken, vermicelli noodles, onions, and a spice medley. Vermicelli noodles, which are essentially skinny noodles, can be sourced from any grocery store. The unique hewajeh spice is crucial; my grandmother’s homemade version was a mix of sun-dried and toasted spices and herbs, primarily used to enhance the flavor of Baladi. If you’re keen on making homemade ghee or learning about its alternatives, delve into my blog post on that!
How Long Should You Cook the Vermicelli Noodles?
Toasting the vermicelli in a saucepan, it’s essential to cook them for 5 to 10 minutes while stirring. Achieving a balanced golden color is key, as over-toasting leads to a bitter taste, altering the dish’s essence.
What Cookware is Needed For This Recipe?
This dish is simple to assemble, requiring minimal cookware. For preparing chicken buried in vermicelli, a saucepan for toasting the vermicelli and a cast iron casserole for the chicken will suffice. A flat baking dish or cast iron casserole ensures even distribution of chicken pieces and vermicelli.
What Part of the Chicken Should You Use?
Juicy thighs, drumsticks, or the lean chicken breast: each part shines in this vermicelli recipe Just ensure consistent cooking to prevent the chicken from drying out.
Tell Me How I’m Doing?
Did this recipe stir up any memories of your grandma’s cooking? I’d love to hear about it! Drop a comment below and share your beloved grandma’s recipes with us.