Steamed and Roasted Stuffed Chicken with Vermicelli 🍗👌

Name: Steamed and Roasted Stuffed Chicken with Vermicelli 🍗👌
Total time: 3600 s
Yield: 6 people
Cuisine: American
Ingredients: 1 whole chicken or as needed for your family; 1 package (about 7 oz) Chinese vermicelli; Chopped chicken fillet or chicken liver; 3 cloves garlic; 1 grated onion; 1 tablespoon fresh or dried ginger; Juice of half a lemon; Salt and black pepper; 1/2 teaspoon turmeric; 1/2 teaspoon paprika and a few strands of saffron; 1 teaspoon mustard (optional); 1 teaspoon clarified butter; 1 pinch thyme, rosemary, and a bay leaf; Olive oil; 1 handful chopped green olives; Cilantro and parsley; Carrots, potatoes, and green beans; 2 cloves garlic and olive oil; Salt and black pepper; Cumin; Cilantro and parsley

Souma Man @souman

المغرب بمدينة طنجة

A complete and delicious lunch meal of stuffed chicken accompanied by sautéed vegetables.

Souma Man @souman

المغرب بمدينة طنجة

A complete and delicious lunch meal of stuffed chicken accompanied by sautéed vegetables.

Saved

Ingredients

1 hour

6 people

1whole chicken or as needed for your family
1 package(about 7 oz) Chinese vermicelli
Chopped chicken fillet or chicken liver
3 clovesgarlic
1grated onion
1 tablespoonfresh or dried ginger
Juice of half a lemon
Salt and black pepper
1/2 teaspoonturmeric
1/2 teaspoonpaprika and a few strands of saffron
1 teaspoonmustard (optional)
1 teaspoonclarified butter
1 pinchthyme, rosemary, and a bay leaf
Olive oil
1 handfulchopped green olives
Cilantro and parsley
Sautéed vegetables
Carrots, potatoes, and green beans
2 clovesgarlic and olive oil
Salt and black pepper
Cumin
Cilantro and parsley

Saved

Steps

1 hour

1

Wash the chicken thoroughly, removing any remaining feathers with salt, lemon, and vinegar. Let it sit for half an hour, then rinse with water and drain well.
2

Marinate the chicken in a bowl with grated onion, crushed garlic, ginger, lemon juice, turmeric, paprika, and saffron. Let it soak overnight or at least for two hours.
3

In a pan, heat oil and sauté finely chopped onion. Add small pieces of chicken fillet or chopped chicken liver, season with salt, pepper, ginger, a pinch of cumin, ground coriander seeds, mustard, and a clove of garlic. Stir for five minutes on high heat, then mix with well-drained vermicelli. Add chopped green olives, cilantro, and parsley, mix well, and stuff the chicken with this mixture. Set aside any remaining stuffing to serve later.
4

In a pot, bring water to a boil, add bay leaf and thyme. Place the chicken in a steamer basket, tie it with kitchen twine, cover, and steam for about 45 minutes, depending on the size of the chicken. Check doneness with a knife.
5

Preheat the oven to 400°F. Brush the chicken with a tablespoon of butter and roast until golden brown.
6

In the same pot used for steaming the chicken, add chopped vegetables and steam them. In a pan, heat oil, add garlic and cilantro, then add the vegetables. Stir, add salt, pepper, and cumin, and stir briefly. Serve hot with the chicken.