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 porties
Cuisine: moroccan, north_african
Ingredients: 4 st chicken leg quarter skin on, bone in; 2 st yellow onion finely chopped; 4 teentje garlic minced; 2 el olive oil; 1 tl ginger ground; 0,5 tl turmeric ground; 0,25 tl saffron thread crumbled, steeped in 2 tbsp hot water; 0,5 tl black pepper freshly ground; 1 tl salt; 3 kopje chicken broth; 0,5 kopje cilantro chopped; 0,5 kopje parsley chopped; 226 g vermicelli; 1 el 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.

Een origineel recept van Forkin

Totale tijd: 1 uur 25 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 871 kcal

Allergeneninformatie: kan gluten en melk bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

4 stchicken leg quarter, skin on, bone in
2 styellow onion, finely chopped
4 teentjegarlic, minced
2 elolive oil
1 tlginger, ground
0,5 tlturmeric, ground
0,25 tlsaffron thread, crumbled, steeped in 2 tbsp hot water
0,5 tlblack pepper, freshly ground
1 tlsalt
3 kopjechicken broth
0,5 kopjecilantro, chopped
0,5 kopjeparsley, chopped
226 gvermicelli

for vermicelli

1 elbutter

Keukengerei

large pot · dutch oven · cutting board · knife

De bereidingswijze

Stap voor stap

1
Season the chicken leg quarters generously with salt and pepper.
Ongeveer 2 min
2
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Ongeveer 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.
Ongeveer 15 min
Tip van de kok: 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.
Ongeveer 7 min
5
Stir in the minced garlic, ground ginger, ground turmeric, and black pepper. Cook for an additional minute until fragrant.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 3 min
7
Return the seared chicken to the pot, nestling it into the sauce. Add the chopped cilantro and parsley.
Ongeveer 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.
Ongeveer 50 min
Tip van de kok: 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.
Ongeveer 10 min
10
Add the butter to the cooked vermicelli and toss gently to coat. This adds flavor and prevents sticking.
Ongeveer 1 min
11
Carefully remove the chicken from the pot and set aside. Skim any excess fat from the sauce if desired.
Ongeveer 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.
Ongeveer 2 min

Per portie

Voedingswaarden

74%Score

Calorieën: 871,2kcal
Eiwit: 75,6g
Koolhydraten: 51,8g
Vet: 38,2g
Vezels: 3,5g
Suiker: 5,5g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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