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

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz. 25 min
Porcje: 4
Trudność: Średni
Na porcję: 871 kcal

Informacja o alergenach: może zawierać gluten i mleko. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

4 szt.chicken leg quarter, skin on, bone in
2 szt.yellow onion, finely chopped
4 ząbekgarlic, minced
2 łyżkaolive oil
1 łyżeczkaginger, ground
0,5 łyżeczkaturmeric, ground
0,25 łyżeczkasaffron thread, crumbled, steeped in 2 tbsp hot water
0,5 łyżeczkablack pepper, freshly ground
1 łyżeczkasalt
3 szklankachicken broth
0,5 szklankacilantro, chopped
0,5 szklankaparsley, chopped
226 gvermicelli

for vermicelli

1 łyżkabutter

Sprzęt

large pot · dutch oven · cutting board · knife

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

74%Ocena

Kalorie: 871,2kcal
Białko: 75,6g
Węglowodany: 51,8g
Tłuszcz: 38,2g
Błonnik: 3,5g
Cukry: 5,5g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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