Name: Chicken Soup with Vermicelli
Yield: Serves 6–8
Cuisine: Moroccan
Ingredients: coarse salt; water; ⅛-¼ teaspoon hot red pepper; 100 g/¼ lb vermicelli noodles; 1½ Spanish onions, peeled and coarsely grated; 2 tablespoons butter (or smen); 2 egg yolks, beaten; 1 roasting (broiler/fryer) chicken; ¼ teaspoon each cracked black pepper and powdered cinnamon; ½ bunch fresh green coriander, chopped; juice of 1 lemon; ¼ bunch flat-leafed (Italian) parsley, chopped; 2 tablespoons olive oil; 100 g/¼ lb (½ cup) chick peas, soaked overnight and drained

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

1 roasting (broiler/fryer) chicken
coarse salt
2 tablespoons olive oil
2</

Method

To prepare chicken, rinse well under running water and remove any pin feathers with a pair of tweezers. Rub chicken well with coarse salt inside and out. Rinse, and cut it into sixteen to twenty small pieces.
In a large flameproof casserole, combine olive oil and butter (or smen) then add chicken pieces, onion, black pepper, cinnamon, hot red pepper and

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Chicken Soup with Vermicelli

Ingredients

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