Main CourseDinner

Moroccan Chicken with Vermicelli (Djej M'hammer)

Name: Moroccan Chicken with Vermicelli (Djej M'hammer)
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: moroccan, north_african
Ingredients: 4 pcs chicken leg quarter skin on, bone in; 2 pcs yellow onion finely chopped; 4 clove garlic minced; 2 tbsp olive oil; 1 tsp ginger ground; 0.5 tsp turmeric ground; 0.25 tsp saffron thread crumbled, steeped in 2 tbsp hot water; 0.5 tsp black pepper freshly ground; 1 tsp salt; 3 cup chicken broth; 0.5 cup cilantro chopped; 0.5 cup parsley chopped; 226 g vermicelli; 1 tbsp butter

This comforting Moroccan dish features tender chicken pieces braised in a rich, aromatic sauce. It's served atop delicate vermicelli pasta, absorbing all the delicious flavors. A perfect hearty meal for any weeknight.

An original recipe by Forkin

Total time: 1 hr 25 min
Serves: 4
Difficulty: Medium
Per serving: 871 kcal

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

4 pcschicken leg quarter, skin on, bone in
2 pcsyellow onion, finely chopped
4 clovegarlic, minced
2 tbspolive oil
1 tspginger, ground
0.5 tspturmeric, ground
0.25 tspsaffron thread, crumbled, steeped in 2 tbsp hot water
0.5 tspblack pepper, freshly ground
1 tspsalt
3 cupchicken broth
0.5 cupcilantro, chopped
0.5 cupparsley, chopped
226 gvermicelli

for vermicelli

1 tbspbutter

Equipment

large pot · dutch oven · cutting board · knife

The method

Step by step

1
Season the chicken leg quarters generously with salt and pepper.
About 2 min
2
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
About 1 min
3
Sear the chicken pieces, skin-side down first, until golden brown on all sides; this should take about 3-4 minutes per side. Remove the chicken from the pot and set aside.
About 15 min
Cook’s note: Do not overcrowd the pot; sear in batches if necessary to ensure good browning.
4
Add the chopped yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
About 7 min
5
Stir in the minced garlic, ground ginger, ground turmeric, and black pepper. Cook for an additional minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
6
Pour in the chicken broth and the steeped saffron. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
About 3 min
7
Return the seared chicken to the pot, nestling it into the sauce. Add the chopped cilantro and parsley.
About 1 min
8
Reduce the heat to low, cover the pot, and let it simmer for 45-50 minutes, or until the chicken is very tender and cooked through.
About 50 min
Cook’s note: The chicken should be easily pierced with a fork.
9
While the chicken is simmering, prepare the vermicelli according to package directions. Drain well and return to the pot.
About 10 min
10
Add the butter to the cooked vermicelli and toss gently to coat. This adds flavor and prevents sticking.
About 1 min
11
Carefully remove the chicken from the pot and set aside. Skim any excess fat from the sauce if desired.
About 2 min
12
To serve, place a bed of buttered vermicelli on each plate. Top with a chicken leg quarter and spoon plenty of the aromatic sauce over the chicken and pasta.
About 2 min

Per serving

Nutrition

74%Score

Calories: 871.2kcal
Protein: 75.6g
Carbs: 51.8g
Fat: 38.2g
Fibre: 3.5g
Sugar: 5.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover chicken and vermicelli separately in airtight containers in the refrigerator.

Reheating

Reheat chicken gently in a pot on the stovetop with a splash of water or broth, or in the microwave. Reheat vermicelli separately.