[ENG] Chicken and Vermicelli (Fdawech) | Flavors of Morocco

For more Flavors of Morocco: https://flavorsofmorocco.com/ Follow us on Instagram @Flavors.of.Morocco   / flavors.of.morocco   Still haven’t subscribed to Flavors of Morocco on youtube? / / @flavorsofmorocco8403 ------------------------------------------ ABOUT FLAVORS OF MOROCCO: Flavors of Morocco is the leading online cooking school dedicated to authentic Moroccan cuisine. Our expert Moroccan chefs, known as dadas, will teach you all the secrets of making Moroccan food no matter where you are. ------------------------------------------ ABOUT THIS RECIPE: Fdawech is a classic delicacy from the city of Rabat that is often served for family gatherings. This savory dish is made with chicken that is cooked with a flavorful onion sauce. The vermicelli (called Fdawech) is first steamed in a double boiler, then cooked in the flavorful onion sauce. The chewy texture of the vermicelli mixed with the tenderness of the chicken, gives this dish its distinct taste and texture. Follow the dada’s instructions to experience the delight of this traditional dish that's sure to please everyone in the family! Ingredients For the chicken sauce 4 large yellow onion A pinch of salt 3 garlic clove 1 chicken, cut into 4 pieces 1 teaspoon Smen (fermented butter) 1 teaspoon salt 1 teaspoon ginger 1 teaspoon ground coriander 1 teaspoon turmeric 2/3 teaspoon black pepper A couple saffron threads A small bouquet of parsley and coriander, tied with kitchen twine 1L (5 cup) water 3 tablespoons olive oil 2 tablespoons vegetable oil For the vermicelli 500g (1 lb) thin vermicelli or angel hair pasta 2 tablespoons vegetable oil 1 teaspoon salt For the Fdawech 1 tomato, stem removed 2 tablespoons butter 500ml (2 cups) boiling water Steps Step 1: Preparing the chicken sauce 1- Peel the onions and thinly slice it. Sprinkle it with a pinch of salt. 2- Peel the garlic and grate it or thinly chop it. 3- Place the chicken pieces in the stockpot of a double boiler. 4- Add the chopped garlic, fermented butter, salt, ginger, coriander, turmeric, black pepper, and saffron threads, then mix to combine. 5- Place the stockpot over medium heat, then saute for a couple of minutes. 6- Add the sliced onions and herb bouquet. Then cover the pot and let the chicken sauté for another 5 minutes. 7- Add the water, olive oil, and vegetable oil, 8- Cover the pot again, then turn up the heat, and cook for 40 minutes or until the chicken is tender. Step 2: Preparing the vermicelli 1- Place the vermicelli into a large plate. 2- Add the oil, then evenly distribute it throughout the vermicelli. Set aside to rest for 10 minutes. 3- Place the vermicelli in the steamer basket. 4- Place the steamer basket on top of the stockpot, and allow it to steam for 20 minutes. Note: Do not place the steamer basket on top of the stockpot until the water in the stockpot has come to a full boil. 5- After 20 minutes, transfer the vermicelli back to the large plate. 6- Fluff the vermicelli with a fork. 7- Add salt and keep fluffing. Then set it aside to cool down for 10 minutes. Step 3: Preparing the fdawech with chicken 1- Remove the chicken, onions, and herbs from the pot using a slotted spoon, then set them aside. 2- Place the whole unpeeled tomato in the stockpot. 3- Add the butter and boiling water. 4- Cover the pot and allow the tomato to cook for 5 minutes. 5- Remove the tomato, and set it aside with the chicken. 6- Add vermicelli to the stockpot and stir to fully coat it with the sauce. 7- Cook the vermicelli until it has absorbed all the sauce and has become tender (about 7 minutes). Step 4: Serving the Fdawech 1- Transfer the cooked vermicelli first in the serving plate. 2- Make a well in the center of the vermicelli and place the chicken inside. 3- Add the tomato on top of the chicken, and serve!