Chicken madfoun with vermicelli & almonds

Chicken madfoun with vermicelli & almonds

By
From
A Month in Marrakesh
Serves
6
Photographer
David Loftus

This is an amazing dish of melt-in-the-mouth vermicelli, chicken and almonds. If you prefer, cook the vermicelli in a saucepan of boiling salted water until cooked, drain and mix with the butter and olive oil.

Ingredients

Quantity Ingredient
4 tablespoons olive oil
80g butter
3 large onions, peeled and thinly sliced
1.5kg chicken, jointed into 6 pieces
1 teaspoon ground ginger
1 teaspoon saffron threads
1 teaspoon ground cinnamon
cold water
sea salt
freshly ground black pepper
400g vermicelli
1 cinnamon stick

To serve

Quantity Ingredient
slivered toasted almonds
icing sugar
ground cinnamon

Method

  1. Heat half the olive oil and half the butter in a casserole dish, or tagine, over a medium heat. Add the onions and sauté for 5–7 minutes until softened, then transfer to a bowl with a slotted spoon.
  2. Add the chicken pieces to the casserole dish and sauté for 5–7 minutes until browned. Return the onions to casserole dish and add the ginger, saffron, ground cinnamon and enough water to just cover the mixture. Season generously with salt and pepper. Bring to the boil. Reduce to a low heat, cover with the lid and simmer for 1 to 1 1/2 hours. Take the lid off and cook for a further 15 minutes, or until the chicken is tender, the onions are almost melted and the sauce has thickened.
  3. Meanwhile, fill the bottom part of a couscoussier three-quarters full with water and bring to the boil. Add the vermicelli and cinnamon stick into the top part of the couscoussier, cover the top with a damp tea towel, replace the lid and steam for 20 minutes.
  4. Remove from the heat and transfer the vermicelli to a large bowl. Mix in remaining olive oil and butter with your hands. Add a pinch salt and 100ml cold water and mix again. Return the vermicelli to the top part of couscoussier and steam over boiling water for a further 10 minutes.
  5. Remove the couscoussier from the heat, discard the cinnamon stick and transfer the vermicelli to a large platter. Arrange chicken and onions on top, and spoon any remaining sauce over. Sprinkle with slivered almonds, icing sugar and cinnamon before serving.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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