Name: Cornish Hen Vermicelli: Shaaria B'd Djaaj
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 to 6 servings
Cuisine: african
Ingredients: 1 pound vermicelli (called chaa'ria or shaarya), broken into 1-inch pieces; 1 teaspoon plus 3 tablespoons olive oil; 2 (1 1/2-pound) Cornish game hens, cut into 8 pieces; 2 medium onions, diced; 1 medium tomato, chopped; 3 cups water; 1 cup fresh green peas; 1 tablespoon ground ginger; 1 tablespoon turmeric; 1 teaspoon black pepper; 6 flat-leaf parsley sprigs, chopped; 2 to 3 bay leaves; Pinch saffron; 1 cup canned, drained chickpeas, rinsed

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.

Recipe courtesy of Rafih Benjelloun, Imperial Fez Restaurant, Atlanta, GA

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Cornish Hen Vermicelli: Shaaria B'd Djaaj

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