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Dive into the rich flavors of the Middle East with this vermicelli chicken dish, inspired by grandma’s love and culinary genius. A perfect blend of spices and traditions in every bite!
Type of Cuisine:
Middle Eastern
Prep Time: 15 minutes.
Cook Time: 1 hour
How Many Servings?
4-5 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1 whole chicken (cut into pieces, cleaned, and dry) | |
| 2 large onions, sliced moon shapes | |
| 2 tablespoons olive oil | |
| 4 tablespoons Ghee (divided into two portions) | |
| 1 teaspoon turmeric | |
| 1 teaspoon Aleppo pepper | |
| 1 tablespoon cumin | |
| 1 tablespoon hewaja | |
| 2 teaspoons cinnamon | |
| 1 tablespoon salt | |
| 1 teaspoon black pepper | |
| 3 cups of water | |
| 1 16 oz bag of vermicelli | |
| 2 oz of toasted slivered almonds |
Preparation
1
Preheat the oven to 375°F.
In a heavy-bottom saucepan or a cast-iron casserole dish, heat 2 tablespoons of olive oil and 2 tablespoons of ghee over medium-high heat. Add the onions and sauté until softened, about 10 minutes.
2
Add the chicken pieces to the pan, stirring well. Sprinkle in turmeric, Aleppo pepper, cumin, hewaja, cinnamon, salt, and black pepper. Mix well to ensure the chicken is coated in spices. Reduce heat, cover, and let it cook for about 10 minutes.
3
Uncover and pour in the 3 cups of water. Allow the chicken to simmer on low heat for another 25 to 30 minutes or until it's tender.
4
Meanwhile, in a separate sauté pan, melt the remaining 2 tablespoons of ghee over medium-high heat. Add the vermicelli noodles, continuously stirring to ensure they turn golden brown. Be vigilant, as they can burn quickly.
5
Carefully integrate the sautéed vermicelli into the chicken pan. Use a fork to ensure the noodles settle into the broth and find spaces between the chicken pieces. Ideally, the broth should just cover the vermicelli while chicken parts peek out from the broth.
6
Transfer the pan to the preheated oven. Cook uncovered for approximately 20 minutes, or until the vermicelli has absorbed all the broth.
7
Garnish with toasted slivered almonds and optionally, some chopped parsley.
Serve warm and enjoy!