Moroccan cuisine · Dough, Pasta & Rice

Fidaouch bel Djaj

Northern Moroccan vermicelli, dry-toasted and steamed soft over chicken with cinnamon and onions.

Ingredients · for 4 servings

• 400 g vermicelli noodles
• 800 g chicken pieces
• 3 onions
• 1 cinnamon stick
• 1/2 tsp saffron threads
• 1 tsp ginger (ground)
• 1 tsp cinnamon (ground)
• 80 g butter
• 4 tbsp olive oil
• 2 tbsp powdered sugar
• Salt, pepper

Instructions

1. Spread the vermicelli on a baking sheet and toast at 180 °C (350 °F) for 8–10 min until evenly light brown, then break into rough pieces and let cool.
2. Cut the onions into fine strips, soften them in the olive oil in the bottom of the steamer pot for 8 min, and add the saffron, ginger and cinnamon stick.
3. Add the chicken pieces, season with salt and pepper, pour in 800 ml hot water and simmer covered for 30 min until the meat is tender.
4. Toss the toasted noodles with 2 tbsp melted butter, fill them into the steamer basket and steam over the pot for 15 min; then sprinkle with 200 ml broth from the pot and fluff up.
5. Steam a second time for 12–15 min until the noodles are soft and fall apart easily, then fold in the remaining butter.
6. Mound the noodles on a platter, set the chicken pieces with the onions on top, moisten with a little broth and serve dusted with ground cinnamon and powdered sugar in a pattern.