VideoNEW
Podcasts
Blogs
Watch Video
Cuisine Category
Special Consideration
Food Category
Steamed chicken with vermicelli stuffing recipe
Listen
You need to upgrade your Flash Player This is replaced by the Flash content. Place your alternate content here and users without the Flash plugin or with Javascript turned off will see this.
- Cuisine: Moroccan
- Prep Time: 30 min(s)
- Cook Time: 1 hr(s) 15 min(s)
- Serves 4
Moroccan chef Hassan M’Souli from Sydney’s Out of Africa restaurant explains how to prepare his recipe for steamed chicken, which is a simple and healthy way to cook chicken, with no oil and using vermicelli noodles instead of rice. Hassan recommends using free range or grain fed chicken.
Ingredients
2 x 1kg chickens1 tsp salt
1 tsp pepper
250g beans thread vermicelli
250g medium, raw prawns, peeled
100g large field mushrooms, sliced
1 tbsp harissa (Moroccan chilli paste)
½ bunch coriander, chopped
1 cup chicken stock
2 bay leaves
50g butter, melted
1 tsp toasted cumin seeds, to garnish
Steamed vegetables or salad, to serve
Preparation
Dry the chickens, trim off any fat and rub all over with salt and pepper.Break the vermicelli noodles in half and plunge into boiling water for 1 minute to soften, then drain well.
Devein the prawns and roughly chop. Mix the prawns, vermicelli noodles, mushrooms, harissa, coriander and chicken stock together.
Stuff the noodle mixture into the chicken cavities and seal the opening with toothpicks or a small skewer, or you can even stitch it closed.
Place the chickens into a large steamer with water and bay leaves on the bottom (you can also use chicken or vegetable stock if you like). Steam the chickens for 1 hour and 15 minutes, brushing regularly with the butter.
To serve, sprinkle with the cumin seeds and arrange on a large platter, with steamed vegetables or salad.
If you enjoyed this Steamed chicken with vermicelli stuffing recipe then browse more Moroccan recipes, meat recipes, easy recipes, healthy recipes and our most popular hainanese chicken rice recipe.
Moroccan Restaurants
Displaying 10 of 55 Moroccan Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Builders Arms Hotel, bandroom | Fitzroy | |
| 2. | Moroccan Soup Bar | Fitzroy North | |
| 3. | African Feeling | Newtown | |
| 4. | Alhambra | Manly | |
| 5. | Out of Africa | Manly | |
| 6. | Kazbah On Darling | Balmain | |
| 7. | Cafe Mint | Surry Hills | |
| 8. | Sumac | Sydney | |
| 9. | Little Moorish Restaurant | East Perth | |
| 10. | Veritas Restaurant | Highgate |
Featured Food & Recipes
Hot Tips
Ethiopian Injera
Injera, the Ethiopian pancake-style bread is traditionally made with teff (a native wheat). Teff flour may be available at good health food stores, however if you can’t find it, substitute buckwheat, which does not taste exactly like injera but is similar in texture and colour.
Glossary
Pappadums
Crisp Indian wafers made of legume (and sometimes rice) flour. Usually served with drinks or as a snack with accompaniments such as chopped onions, tomatoes, coriander, and chilli.
