Chicken Vermicelli – My Grandma’s Family Recipe

I was about 13 or 14 the last time I tasted my grandma’s chicken vermicelli. Now, as a food blogger, recreating her mouthwatering recipe feels like a warm tribute—one that brings back the joy she found in simple, soulful cooking.

Without her original recipe or access to two key ingredients only found in Jordan, I did my best to recreate it. In her spirit, I sought out similar flavors, finding hewajeh at a Middle Eastern market. If you can’t find hewajeh, try a mix of turmeric, cumin, a touch of curry, and cinnamon. And while she used samanih baladi (a ghee made from sheep’s milk), regular ghee or olive oil works just fine.

My version starts with sautéed onions, spiced chicken, and a homemade broth that ties it all together. The final touch? Toasting the vermicelli until golden, just like Grandma did.

Chicken Vermicelli Ingredients

• Chicken  Cut into Pieces)Main protein source, providing a rich and hearty flavor. Choose cuts based on personal preference, adjusting cooking times accordingly.
• Onions (Sliced Moon Shapes): Add sweetness and aroma to the dish. It enhances the overall flavor profile and complements the savory chicken.
• Olive Oil and Ghee: Olive oil adds a smooth, fruity flavor, while ghee provides a rich, buttery taste. Both contribute to a luscious and flavorful cooking base.
• Spice Blend (Turmeric, Aleppo Pepper, Cumin, Hewaj, Cinnamon, Salt, Black Pepper):
  • Turmeric imparts an earthy and slightly bitter note, lending a vibrant yellow color.
  • Aleppo Pepper: Adds mild heat with fruity undertones.
  • Cumin: Contributes warm and slightly nutty flavors.
  • Hewaj: A complex Middle Eastern spice blend, adding aromatic depth.
  • Cinnamon: Provides warmth and a touch of sweetness.
  • Salt: Enhances and balances flavors.
  • Black Pepper: Adds pungency and mild spiciness.
• Water: Essential for creating a flavorful broth as the chicken cooks. Combines with the spices to form a savory base for the vermicelli.
• Vermicelli: Delicate and light, offering a neutral base for the dish. Absorbs flavors from the broth and spices, creating a well-balanced texture.
• Toasted Slivered Almonds: Add a crunchy texture to the dish. It enhances the overall experience, providing a nutty flavor.

How Long Should You Cook the Vermicelli Noodles?

Toasting the vermicelli is a crucial step that adds depth and nuttiness to the dish. Cook the noodles in a dry saucepan over medium heat for 5 to 10 minutes, stirring constantly. You’re looking for a rich golden color—not too light, not too dark. Be careful not to over-toast, as that can bring out a bitter flavor and shift the entire dish’s balance.

What Cookware Do You Need?

This dish is beautifully simple and doesn’t require much equipment. You’ll need:

• A saucepan to toast the vermicelli

• A cast-iron casserole or deep sauté pan to cook the chicken and build the broth

• Optionally, a flat baking dish or oven-safe casserole if you want to layer and finish it in the oven for even distribution and flavor melding

How to Serve Your Chicken Vermicelli Dish

Serving the Chicken Vermicelli dish is a delightful experience that can be elevated with a refreshing side. Consider pairing it with a creamy yogurt salad for a cool and tangy contrast, or opt for the vibrant flavors of a Fattoush salad, brimming with crisp vegetables and a zesty dressing. The combination of hearty chicken, flavorful vermicelli, and aromatic spices perfectly balances these salads’ creamy or crunchy textures. Alternatively, an Arabic salad featuring fresh tomatoes, cucumbers, and herbs provides a light and herbaceous accompaniment that enhances this unique dish’s overall Middle Eastern flair. Whichever you choose, these salads add a complementary touch to the Chicken Vermicelli, creating a well-rounded and satisfying meal for any occasion.

Storage and Reheating Tips

Chicken Vermicelli stores beautifully and can taste even better the next day as the flavors deepen. To store, transfer leftovers to an airtight container and refrigerate for up to 3–4 days.

When reheating, keep in mind that the vermicelli tends to soak up the flavorful broth. Add a splash of water or broth before warming to bring back moisture and prevent the dish from drying out. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to distribute the moisture evenly.

With this simple step, every bite stays just as tender, juicy, and delicious as when it was freshly made.