Stuffed Chicken with Vermicelli
If you were sitting in our family salon right now, I would serve you this. A spectacular centerpiece: a whole chicken stuffed with spiced Chinese vermicelli and chicken liver, then roasted to perfection. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Ingredients
- Whole chicken
- Chinese vermicelli (soaked)
- Chicken liver (diced)
- Chermoula
- Preserved lemon
- Olives
- Smen
Step-by-Step Instructions
Prepare the ingredients
What is the secret to perfecting this classic?
Start the base
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Add the spices
Mix the soaked vermicelli with diced liver
Cook to perfection
chermoula
Cook to perfection
olives
Cook to perfection
and preserved lemon.
Cook to perfection
Stuff the cavity of the chicken with the vermicelli mixture and sew or tie it shut.
Cook to perfection
Rub the outside of the chicken with Smen and spices.
Cook to perfection
Roast or steam
Cook to perfection
then finish in the oven until the skin is crispy.
Cook to perfection
Serve immediately in the center of the table. In Morocco, we never eat alone—Karam (hospitality) demands we share!
One Tip That Actually Matters
Toast your whole spices in a dry pan for 30 seconds before you grind them. It opens them up. The difference in flavor is not subtle.
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
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About This Recipe
This dish is a labor of love, but honestly, that's the secret. The slow simmer is what makes everything tender and lets those spices really sing. Take your time with it—it's worth every minute.
Pair It With
Trust us, have a glass with this. It cuts the richness perfectly.
Nutrition (Per Serving)
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