Chicken Soup with Vermicelli

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

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</

Africa
Morocco
Breakfast
Soup

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