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.
Nutritional Values (Per Serving)
Ingredients
- Whole chicken
- Chinese vermicelli (soaked)
- Chicken liver (diced)
- Chermoula
- Preserved lemon
- Olives
- Smen
- 1 tsp Salt (or to taste)
- 1/2 tsp Black Pepper
- 3 tbsp Olive Oil
Step-by-Step Instructions
What is the secret to perfecting this classic?
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Mix the soaked vermicelli with diced liver chermoula olives and preserved lemon.
Stuff the cavity of the chicken with the vermicelli mixture and sew or tie it shut.
Rub the outside of the chicken with Smen and spices.
Roast or steam then finish in the oven until the skin is crispy.
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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Trust us, have a glass with this. It cuts the richness perfectly.
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