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Moroccan Stuffed Chicken with chines Vermicelli

Stuffed Chicken with Chinese Vermicelli

Stuffed chicken with Chinese vermicelli is a distinguished Moroccan dish that combines traditional flavors with a modern touch, featuring a rich taste and elegant presentation.It is often served at family occasions and banquets, accompanied by seasoned vegetables, bread, and a variety of drinks.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Marinating Time 12 hours
Total Time 1 hour 15 minutes
Servings: 10
Course: Main Course
Cuisine: moroccan
Ingredients Equipment Method Notes

Ingredients
  

1-Marinade Ingredients for 4 Chickens
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp ginger
  • 1 tsp turmeric
  • 1 tsp paprika
  • 4 cloves garlic finely minced
  • 4 tbsp parsley about 100 grams
  • 100 g pitted olives
  • ½ preserved lemon
  • ½ tsp chili pepper or hot sauce (optional)
  • ¼ cup olive oil
  • ¼ cup water
2-Chinese Vermicelli Stuffing Ingredients
  • 4 Dried Vermicelli Nests (approx. 400g)
  • 1 tsp salt
  • 1 tsp black pepper (not full)
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp ginger powder
  • 4 cloves garlic
  • 200 g green olives, sliced into rings
  • ½ tsp chili pepper
  • ½ preserved lemon, finely chopped
  • 4 tbsp parsley, about 100 grams
  • 200 g chicken liver, cut into small pieces
  • 4 tbsp olive oil

Equipment

  • Baking Tray: Oven Tray
  • Parchment Paper (Baking Paper).
  • Aluminum foil.
  • Food Processor:
  • Frying Pan (Skillet)
  • Large Mixing Bowl

Method
 

💠How to Wash the Chicken
  1. The most important step is washing and soaking the chicken.
  2. We prepare four chickens or more.
  3. We wash them well with water to remove the blood.
  4. We remove the excess fat in the neck, thighs, and the back, as well as the viscous substance
  5. that is found between the skin and the chicken meat, specifically in the breast and thigh.
  6. Then we soak it in a large bowl and submerge it in water with 3 tablespoons of salt and a quarter cup of white food vinegar.
    Moroccan Stuffed Chicken with chines Vermicelli
  7. There are those who add a teaspoon of ginger powder.
  8. We soak it for about half an hour to an hour.
  9. We wash it with regular water until we get rid of the salt and vinegar.
  10. We place it in a large strainer to get rid of the water and let it dry a little.
💠1-To Prepare the Chicken Marinade
  1. In a food processor, we place all the ingredients: olives, preserved lemon, spices, and oil; we leave the water aside.
  2. We grind them until we obtain a marinade.
  3. If it is too thick, we add a little water, approximately a quarter cup.
    Moroccan Stuffed Chicken with chines Vermicelli
  4. After washing the chicken, we let it dry a little to get rid of the excess water
  5. We dry it with kitchen towels to speed up the drying process so that the marinade sticks to the chicken well.
  6. We prepare the spice mixture and rub the chicken with it in all its folds and between the skin and the meat.
    Moroccan Stuffed Chicken with chines Vermicelli
  7. It can be left for a whole night before cooking.
💠2- How to Prepare the Vermicelli Stuffing
  1. The next day, we prepare the stuffing, which consists of Chinese vermicelli.
  2. We pour hot water over it.
    Moroccan Stuffed Chicken with chines Vermicelli
  3. We leave it for 5 minutes until its size doubles.
  4. We strain it and cut it with a knife into large pieces.
    Moroccan Stuffed Chicken with chines Vermicelli
  5. If we have a little bit of the chicken marinade left, we add it as well.
    Moroccan Stuffed Chicken with chines Vermicelli
  6. We mix everything except the liver.
  7. We add the liver to the stuffing only, and we leave the rest to serve with the dish.
    Moroccan Stuffed Chicken with chines Vermicelli
  8. We mix everything to stuff the chicken.
    Moroccan Stuffed Chicken with chines Vermicelli
  9. We tie its legs and stick a toothpick in the wings so they stay attached to the chicken and do not burn.
  10. We prepare a baking tray, placing aluminum foil in it, then parchment paper in an amount that can wrap around it.
  11. We place it in the tray on the parchment paper, on its breast or back.
    Moroccan Stuffed Chicken with chines Vermicelli
  12. We close it, add aluminum foil, and seal it tightly.
    Moroccan Stuffed Chicken with chines Vermicelli
  13. We let it cook at a temperature of 200 for about an hour and a half on the oven rack.
  14. We remove the paper and strain the gravy or juices that we obtained from the chicken.
  15. We brush it with oil, let it brown at a temperature of 180 degrees for about 20 minutes, and turn it on the sides.
    Moroccan Stuffed Chicken with chines Vermicelli
  16. We must not leave it for a long time in the oven so it does not dry out; we only get a beautiful color and remove it.
    Moroccan Stuffed Chicken with chines Vermicelli
💠3-To Prepare the Dish Accompaniments
  1. We start with the vermicelli that we have left.
  2. We prepare the gravy that we obtained from the roasted chicken.
  3. We place it in a pan and let it thicken a little with the olives and the seasoned vermicelli.
  4. We leave it over medium heat for about 5 minutes and then remove it.
    Moroccan Stuffed Chicken with chines Vermicelli
💠🥕To prepare the carrots mshermel
  1. ,we boil them with a little salt and add Sharmoula to them.
    Moroccan Stuffed Chicken with chines Vermicelli
  2. Look at the recipe in detail here.
💠🥔To Prepare the Potatoes
  1. We steam them with a little salt.
  2. We add finely chopped parsley, black pepper, vinegar, and very finely minced onion to them.
    Moroccan Stuffed Chicken with chines Vermicelli
💠🍆To Prepare the Eggplant
  1. We choose small eggplants.
  2. We divide them into two halves.
  3. If we have any chicken marinade left, it can be used
  4. Or we prepare another marinade: garlic, salt, black pepper, chopped parsley, paprika, and BBQ spices.
  5. We put a teaspoon for each half-piece.
  6. We put it in the oven for 20 minutes and serve it.
    Moroccan Stuffed Chicken with chines Vermicelli
💠Presentation Method
  1. We prepare a large plate, either round or oval.
  2. We arrange the lettuce leaves first.
  3. Then the chicken, the potatoes, then the carrots, then the vermicelli that we prepared in the pan, and the eggplant halves.
  4. We repeat the same thing in the same order on the opposite side.
  5. We garnish with cheese cubes and olives.
  6. We accompany it with tomato and roasted pepper salad, green olives, bread, and soft drinks.
  7. With health and wellness (Bon appétit).

Notes

  • Grams per cake vary by brand; please check the package weight
  • The soaking process (brining) is essential in Moroccan cuisine; it completely transforms the chicken, making it incredibly tender and flavorful. This traditional method is a staple in almost every Moroccan chicken recipe.
  • If a generous amount of salt is used in the brining solution, you can skip adding salt to the marinade later, relying instead on the natural saltiness of the preserved lemons and olives. However, it is crucial not to leave the chicken soaking for too long to prevent it from becoming overly salty. Balance is key.
  • The chicken can be seasoned and cooked right away
Moroccan Stuffed Chicken with Chinese Vermicelli