Also known as “buried in vermicelli”, this is a spectacularly impressive centrepiece dish that has a real sense of occasion to it. In this recipe for shaariya medfouna, chicken thighs are simmered until tender in a broth resplendent with spices – saffron, cinnamon, turmeric and ginger – then served alongside piles of buttery vermicelli studded with sweet roasted almonds.
Recipe by: Goody Kitchen
Preheat the oven to 180oC. Add butter and oil to a large pan. Add the onion, and fry until they become translucent. Add the ginger, turmeric, saffron and cinnamon powder. Fry for 30 seconds then add the chicken. Add the stock and finish cooking the chicken in the oven until they turn golden and are cooked through. Sprinkle with coriander.
Cook the vermicelli nests according to package instructions. Drain, season with salt and place on top of the chicken. Place the butter on top and allow it to melt.
In a small frying pan, roast the almonds with sugar and cinnamon and put them on the chicken. Serve immediately.
Khaliji, "main dish", Medfouna, pasta, Shaariya, Vermicelli