Recipe courtesy of Rafih Benjelloun
Episode: Moroccan Dinner
Save Recipe Print
Cornish Hen Vermicelli: Shaaria B'd Djaaj
Total:
1 hr 20 min
Prep:
20 min
Cook:
1 hr
Yield:
4 to 6 servings
Level:
Intermediate
Total:
1 hr 20 min
Prep:
20 min
Cook:
1 hr
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

Bring a large pot of salted water to a boil. Add the vermicelli and cook until al dente. Drain and toss with the 1 teaspoon of olive oil while still hot. Let cool for 20 minutes.

Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the hen pieces and onion and cook, stirring occasionally, until browned. Add the tomato, water, peas, ginger, turmeric, pepper, parsley, bay leaves, saffron, and chickpeas and cook, stirring occasionally, until the sauce is reduced by 1/3, about 45 minutes.

Spread the vermicelli on a large platter. Pour over the some of the sauce and gently mix. Top with the hens and chickpeas. Add remainder of sauce, as desired, and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

Browse Reviews By Keyword

          Latest Stories