Chicken Madfoun with Vermicelli & Almonds

Wednesday, 25 April 2012

I found this divine Chicken Madfoun with Vemicelli and Almonds recipe in the wonderful cook book A Month in Marrakesh by Andy Harris.

This cook book has incredible recipes with the most amazing photos that transport you back to Marrakesh. You feel as if you are there. That is what attracted me most to this book.

I have cooked a few recipes from the book and have been waiting for the opportunity to cook the Chicken Madfoun and it won't be the last.

I really love vermicelli, they are lovely thin like noodles that go perfectly with this dish.

I am sure you are also wondering about the icing sugar. Please make sure to sprinkle it on. It will be missing something if you don't. Be adventurous. I am sure you will absolutely love this dish as much as I.

I used my tagine but you can also use a casserole dish.  

Chicken Madfoun with Vermicelli & Almonds
 Serves 3

2 tablespoons olive oil
40g milk free margarine
1 ½ large onions thinly sliced
500gm chicken pieces (thighs, drumsticks, wings)
½ teaspoon ground ginger
½ teaspoon ground cinnamon
cold water
rock salt
freshly ground pepper
200gm vermicelli

To serve
slivered toasted almonds
icing sugar
ground cinnamon

Heat half the olive oil and margarine over medium heat in a tagine or casserole dish. Add the onions and sauté for 5-7 minutes until softened, then transfer to a bowl.

Add the chicken pieces to the tagine and sauté for 5-7 minutes until browned. Return the onions to the tagine and add ginger, saffron, ground cinnamon and enough water to cover the chicken. Season generously with salt and pepper.

Bring to the boil. Reduce to a low heat, cover with the lid and simmer for 1 hour.

Meanwhile cook the vermicelli in a saucepan of boiling salted water around 8 -10 minutes or until cooked. Drain and mix with rest of margarine and olive oil.

Toast the almonds in a small dry frypan.

Take the lid off the tagine after 1 hour and cook for a further 15 minutes or until the chicken is tender the onions are almost melted and the sauce has thickened.

Transfer vermicelli to a platter or onto plates. Arrange chicken and onions on top and spoon any remaining sauce. Sprinkle slivered toasted almonds, icing sugar and cinnamon.



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