Buried in Vermicelli | James Beard Foundation
James Beard Award–winning chef Ana Sortun included this dish on the menu at her Spice-Inspired Dégustation dinner at the Beard House. The Moroccan chicken dish (named shaariya medfouna), is...
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Ingredients
- 1 whole chicken (about 3 1/2 pounds)
- 2 3/4 cups water
- 2 large onions, coarsely chopped
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon saffron threads or powder
- 1/2 teaspoon ground turmeric
- Salt
- pepper
- 2 tablespoons butter
- 1/2 tablespoon honey
- 1 teaspoon orange flower water (optional)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1 pound dried vermicelli nests
- 3 tablespoons butter
- 2 teaspoons vegetable oil
- 1/2 cup slivered almonds
- 1 teaspoon of confectioners’ sugar
- 1 teaspoon demerera sugar
- 1 teaspoon of sea salt
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