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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 water | |
| 1 16 oz bag of vermicelli | |
| 2 oz toasted slivered almonds |
Preparation
1
Sauté the Onions
Preheat your oven to 375°F (190°C). In a heavy-bottomed saucepan or cast-iron casserole, heat 2 tablespoons of olive oil and 2 tablespoons of ghee over medium-high heat. Add the sliced onions and sauté for about 10 minutes, or until they become soft and lightly golden.
Preheat your oven to 375°F (190°C). In a heavy-bottomed saucepan or cast-iron casserole, heat 2 tablespoons of olive oil and 2 tablespoons of ghee over medium-high heat. Add the sliced onions and sauté for about 10 minutes, or until they become soft and lightly golden.
2
Season and Cook the Chicken
Add the chicken pieces to the pan with the sautéed onions, stirring well to combine. Sprinkle in the turmeric, Aleppo pepper, cumin, hewajeh (or its substitute), cinnamon, salt, and black pepper. Mix thoroughly to ensure the chicken is evenly coated in the spices. Reduce the heat to medium-low, cover the pan, and let it cook for about 10 minutes to allow the flavors to meld and the chicken to begin tenderizing.
Add the chicken pieces to the pan with the sautéed onions, stirring well to combine. Sprinkle in the turmeric, Aleppo pepper, cumin, hewajeh (or its substitute), cinnamon, salt, and black pepper. Mix thoroughly to ensure the chicken is evenly coated in the spices. Reduce the heat to medium-low, cover the pan, and let it cook for about 10 minutes to allow the flavors to meld and the chicken to begin tenderizing.
3
Simmer the Chicken in Broth
Uncover the pan and pour in 3 cups of water. Let the chicken simmer over low heat for 25 to 30 minutes, or until it becomes tender and infused with the rich, spiced broth.
Uncover the pan and pour in 3 cups of water. Let the chicken simmer over low heat for 25 to 30 minutes, or until it becomes tender and infused with the rich, spiced broth.
4
Toast the Vermicelli
Meanwhile, in a separate sauté pan, melt the remaining 2 tablespoons of ghee over medium-high heat. Add the vermicelli noodles and toast them, stirring constantly, until they turn a deep golden brown. Keep a close eye on them, as vermicelli can burn quickly once they begin to brown.
Meanwhile, in a separate sauté pan, melt the remaining 2 tablespoons of ghee over medium-high heat. Add the vermicelli noodles and toast them, stirring constantly, until they turn a deep golden brown. Keep a close eye on them, as vermicelli can burn quickly once they begin to brown.
5
Combine Vermicelli with Chicken
Carefully add the toasted vermicelli to the pan with the chicken and broth. Use a fork to gently nestle the noodles into the liquid, making sure they settle evenly between the chicken pieces. The broth should just cover the vermicelli, with parts of the chicken still visible above the surface—this balance helps the noodles absorb flavor without becoming mushy.
Carefully add the toasted vermicelli to the pan with the chicken and broth. Use a fork to gently nestle the noodles into the liquid, making sure they settle evenly between the chicken pieces. The broth should just cover the vermicelli, with parts of the chicken still visible above the surface—this balance helps the noodles absorb flavor without becoming mushy.
6
Bake Until the Broth Is Absorbed
Transfer the pan to the preheated oven and bake uncovered for about 20 minutes, or until the vermicelli has absorbed all the broth. The top should look slightly dry, and the noodles should be tender and full of flavor.
Transfer the pan to the preheated oven and bake uncovered for about 20 minutes, or until the vermicelli has absorbed all the broth. The top should look slightly dry, and the noodles should be tender and full of flavor.
7
Garnish and Serve
Once out of the oven, garnish the dish with toasted slivered almonds for added crunch and flavor. If desired, sprinkle with a bit of chopped parsley for a fresh finish. Serve warm—and enjoy this comforting, nostalgic dish just like Grandma used to make.
Once out of the oven, garnish the dish with toasted slivered almonds for added crunch and flavor. If desired, sprinkle with a bit of chopped parsley for a fresh finish. Serve warm—and enjoy this comforting, nostalgic dish just like Grandma used to make.