Vermicelles au Poulet by @niangcook

2h10

6 servings

🍝

200 g

Angel hair vermicelli

🍗

500 g

Chicken

🧄

4 cloves

Garlic

🫚

15 g

Ginger

🌶️

1 small pepper

Chili pepper

⚫

2 g

Peppercorns

🧂

6 g

Salt

🫑

0.5

Green bell pepper

🧅

Green onions

🧅

1 medium onion

Red onion

🧅

1 medium onion

Yellow onion

🫙

2 g

Turmeric

🪵

1.3 g

Cinnamon

🫒

60 ml

Olive oil

🍇

40 g

Raisins

🧈

10 g

Butter

🍶

15 ml

White vinegar

💧

600 ml

Water

  1. Chop
    • garlic
    • fresh ginger
    • chili pepper

    Finely chop the garlic, ginger, chili pepper, black peppercorns, green bell pepper, and green onions to make the marinade.

  2. Mix
    • salt

    Season the chopped marinade mixture with 1 teaspoon salt and mix until evenly combined.

  3. Roast
    • chicken
    • Red onion

    Coat the chicken thoroughly with most of the marinade, reserving about 3 tablespoons for the onions and roasting.

  4. Place
    • angel hair vermicelli
    • water

    Place the angel hair vermicelli in a large bowl and moisten it with about 60 ml (1/4 cup) lukewarm water.

  5. Add
    • salt
    • olive oil
    • Angel hair vermicelli

    Add a pinch of salt and 1 tablespoon olive oil to the vermicelli, then toss to coat the strands.

  6. Steam
    • angel hair vermicelli
    • water

    Steam the vermicelli over simmering water for 20 minutes until softened.

  7. Return
    • angel hair vermicelli
    • ground turmeric

    Return the steamed vermicelli to the bowl and add the ground turmeric and ground cinnamon.

  8. Add
    • water
    • olive oil
    • Angel hair vermicelli

    Add about 60 ml (1/4 cup) water and 1 tablespoon olive oil, then toss the vermicelli until evenly colored.

  9. Steam
    • angel hair vermicelli
    • water

    Steam the seasoned vermicelli for another 20 minutes, then keep it warm.

  10. Put
    • chicken
    • water

    Put the marinated chicken in the sauté pan and add 150 ml (about 2/3 cup) water.

  11. Cook
    • chicken
    • Water

    Cover the pan and cook the chicken over medium heat until the water has completely evaporated, about 20 minutes.

  12. Preheat
    • chicken

    Preheat the oven to 190°C (375°F) and transfer the chicken pieces to a baking sheet.

  13. Drizzle
    • olive oil
    • Chicken

    Drizzle the chicken with 1 tablespoon olive oil and spoon over 1 tablespoon reserved marinade.

  14. Roast
    • chicken

    Roast the chicken for 30 minutes at 190°C (375°F), until browned and cooked through.

  15. Slice
    • red onion

    Thinly slice the red onion and yellow onion.

  16. Toss
    • white vinegar
    • Red onion

    Toss the sliced onions with 1 tablespoon reserved marinade and 1 tablespoon white vinegar.

  17. Heat
    • olive oil
    • red onion

    Heat 1 tablespoon olive oil in the sauté pan over medium heat and add the marinated onions.

  18. Sauté
    • red onion

    Sauté the onions for 10 to 15 minutes, scraping the pan regularly to prevent sticking.

  19. Add
    • water
    • Red onion

    Add 100 ml (about 1/2 cup) water and 1 tablespoon reserved marinade to the onions.

  20. Simmer
    • red onion

    Cover and simmer the onions over low heat for 20 minutes until deeply softened and jammy.

  21. Stir
    • angel hair vermicelli
    • butter

    Stir the butter into the warm vermicelli until melted and glossy.

  22. Fold
    • raisins
    • angel hair vermicelli

    Fold the optional raisins into the vermicelli, if using.

  23. Serve
    • angel hair vermicelli
    • chicken
    • red onion

    Serve the vermicelli topped with roasted chicken and the confit onion sauce.

Vermicelles au Poulet by @niangcook

2h10

6 servings

🍝

200 g

Angel hair vermicelli

🍗

500 g

Chicken

🧄

4 cloves

Garlic

🫚

15 g

Ginger

🌶️

1 small pepper

Chili pepper

⚫

2 g

Peppercorns

🧂

6 g

Salt

🫑

0.5

Green bell pepper

🧅

Green onions

🧅

1 medium onion

Red onion

🧅

1 medium onion

Yellow onion

🫙

2 g

Turmeric

🪵

1.3 g

Cinnamon

🫒

60 ml

Olive oil

🍇

40 g

Raisins

🧈

10 g

Butter

🍶

15 ml

White vinegar

💧

600 ml

Water

Preparation Steps

  1. Step 1/23

    Finely chop the garlic, ginger, chili pepper, black peppercorns, green bell pepper, and green onions to make the marinade.

    🧄garlic
    🫚fresh ginger
    🌶️chili pepper
    ⚫black peppercorns
    🫑green bell pepper
    🧅green onions
    🔪chef's knife
    🪵cutting board
    🥣large mixing bowl

  2. Step 2/23

    Season the chopped marinade mixture with 1 teaspoon salt and mix until evenly combined.

    🧂salt
    🥣large mixing bowl
    🥄wooden spoon
    🥄measuring spoons

  3. Step 3/23

    Coat the chicken thoroughly with most of the marinade, reserving about 3 tablespoons for the onions and roasting.

    🍗chicken
    🥣large mixing bowl
    🥄wooden spoon

  4. Step 4/23

    Place the angel hair vermicelli in a large bowl and moisten it with about 60 ml (1/4 cup) lukewarm water.

    🍝angel hair vermicelli
    💧water
    🥣large mixing bowl
    🥄measuring cup

  5. Step 5/23

    Add a pinch of salt and 1 tablespoon olive oil to the vermicelli, then toss to coat the strands.

    🧂salt
    🫒olive oil
    🥣large mixing bowl
    🥄wooden spoon

  6. Step 6/23

    Steam the vermicelli over simmering water for 20 minutes until softened.

    🍝angel hair vermicelli
    💧water
    🍲large pot
    🍲steamer basket

  7. Step 7/23

    Return the steamed vermicelli to the bowl and add the ground turmeric and ground cinnamon.

    🍝angel hair vermicelli
    🫙ground turmeric
    🪵ground cinnamon
    🥣large mixing bowl
    🥄measuring spoons

  8. Step 8/23

    Add about 60 ml (1/4 cup) water and 1 tablespoon olive oil, then toss the vermicelli until evenly colored.

    💧water
    🫒olive oil
    🥣large mixing bowl
    🥄measuring cup
    🥄wooden spoon

  9. Step 9/23

    Steam the seasoned vermicelli for another 20 minutes, then keep it warm.

    🍝angel hair vermicelli
    💧water
    🍲large pot
    🍲steamer basket

  10. Step 10/23

    Put the marinated chicken in the sauté pan and add 150 ml (about 2/3 cup) water.

    🍗chicken
    💧water
    🍳sauté pan with lid
    🥄measuring cup

  11. Step 11/23

    Cover the pan and cook the chicken over medium heat until the water has completely evaporated, about 20 minutes.

    🍗chicken
    🍳sauté pan with lid

  12. Step 12/23

    Preheat the oven to 190°C (375°F) and transfer the chicken pieces to a baking sheet.

    🍗chicken
    🍳baking sheet

  13. Step 13/23

    Drizzle the chicken with 1 tablespoon olive oil and spoon over 1 tablespoon reserved marinade.

    🫒olive oil
    🍳baking sheet
    🥄measuring spoons

  14. Step 14/23

    Roast the chicken for 30 minutes at 190°C (375°F), until browned and cooked through.

    🍗chicken
    🍳baking sheet

  15. Step 15/23

    Thinly slice the red onion and yellow onion.

    🧅red onion
    🧅yellow onion
    🔪chef's knife
    🪵cutting board

  16. Step 16/23

    Toss the sliced onions with 1 tablespoon reserved marinade and 1 tablespoon white vinegar.

    🍶white vinegar
    🥣large mixing bowl
    🥄wooden spoon
    🥄measuring spoons

  17. Step 17/23

    Heat 1 tablespoon olive oil in the sauté pan over medium heat and add the marinated onions.

    🫒olive oil
    🧅red onion
    🧅yellow onion
    🍳sauté pan with lid
    🥄wooden spoon

  18. Step 18/23

    Sauté the onions for 10 to 15 minutes, scraping the pan regularly to prevent sticking.

    🧅red onion
    🧅yellow onion
    🍳sauté pan with lid
    🥄wooden spoon

  19. Step 19/23

    Add 100 ml (about 1/2 cup) water and 1 tablespoon reserved marinade to the onions.

    💧water
    🍳sauté pan with lid
    🥄measuring cup
    🥄measuring spoons

  20. Step 20/23

    Cover and simmer the onions over low heat for 20 minutes until deeply softened and jammy.

    🧅red onion
    🧅yellow onion
    🍳sauté pan with lid
    🥄wooden spoon

  21. Step 21/23

    Stir the butter into the warm vermicelli until melted and glossy.

    🍝angel hair vermicelli
    🧈butter
    🥣large mixing bowl
    🥄wooden spoon

  22. Step 22/23

    Fold the optional raisins into the vermicelli, if using.

    🍇raisins
    🍝angel hair vermicelli
    🥣large mixing bowl
    🥄wooden spoon

  23. Step 23/23

    Serve the vermicelli topped with roasted chicken and the confit onion sauce.

    🍝angel hair vermicelli
    🍗chicken
    🧅red onion
    🧅yellow onion
    🥄wooden spoon

Composition

Ingredients

Types

Grains, Pasta, Meat, Poultry, Vegetables, Aromatics, Spices, Seasonings, Oils, Fats, Fruit, Dried Fruit, Dairy, Condiments, Liquids

Ingredients

Angel hair vermicelli, Chicken, Garlic, Ginger, Chili pepper, Peppercorns, Salt, Green bell pepper, Green onions, Red onion, Yellow onion, Turmeric, Cinnamon, Olive oil, Raisins, Butter, White vinegar, Water

Notes

Chicken (2 ¼ chickens), Garlic (for the marinade), Ginger (for the marinade, amount not given), Chili pepper (for the marinade, amount not given), Peppercorns (for the marinade, amount not given), Salt (for the marinade and the vermicelli water), Green bell pepper (for the marinade, amount not given), Green onions (for the marinade, amount not given), Olive oil (used in several steps, amount not given), Raisins (optional), White vinegar (used with the onions, amount not given), Water (used for cooking the chicken)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

High protein

Calories

480 kcal

Macro nutrients

Protein: 27g, Carbohydrates: 55g, Fat: 17g, Fiber: 4g, Sugars: 8g

Nutritional Information

Minerals

Iron: 2.4mg, Potassium: 420mg, Sodium: 590mg

Vitamins

Vitamin B6: 0.6mg, Vitamin C: 20mg, Vitamin A: 60

Preparation

Time Information

Preparation

40 minutes

Cooking

1 hour 30 minutes

Overall

2 hours 10 minutes

Difficulty

Level

Hard (3/4)

Steps

23 steps

Equipments

Utensils

large mixing bowl, steamer basket, large pot, sauté pan with lid, baking sheet, chef's knife, cutting board, wooden spoon, measuring spoons, measuring cup

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Family gathering, Celebration, Holiday meal, Weekend meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Senegalese, West African

Geographic

Senegal, West Africa

Various

Aspect

Texture

Tender, Silky, Fluffy, Juicy, Soft

Flavors

Savory, Spicy, Aromatic, Warmly spiced, Sweet-savory, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool within 2 hours,Reheat chicken to 74°C (165°F)), freezer : 2 months (Freeze in airtight portions,Freeze chicken and vermicelli separately when possible,Thaw overnight in the refrigerator)