Fum Funa – Chicken Vermicelli in Sauce, Decorated with Almonds and Raisins

Ingredients

• 500 g Angel hair vermicelli (to steam, coat well with oil)
• 30 ml Table oil (to coat the vermicelli)
• 1000 g Boneless, skinless chicken (cut into medium pieces)
• 1 c. à café Fine salt
• 1 pcs Lemon (juice to wash the chicken)
• 0.5 g Saffron threads (diluted in 2 tbsp water)
• 30 ml Olive oil (for the sauce)
• 2 pcs Onions (peeled and finely chopped)
• 1 bouquet Fresh cilantro (chopped)
• 1 bouquet Fresh parsley (chopped)
• 1 c. à café Turmeric powder
• 1 c. à café Fresh ginger (grated)
• 0.5 c. à café Black pepper
• 1 pcs Cinnamon stick
• 1 c. à soupe Honey
• 100 g Blanched almonds (to fry then coarsely crush)
• 2 c. à soupe Powdered sugar
• 1 c. à café Orange blossom water
• 0.5 c. à café Ground cinnamon (for the almond mixture)
• 50 g Raisins
• 30 g Butter (to incorporate into hot vermicelli)

Instructions

1. Coat the vermicelli with oil

   Measure 500 g of angel hair vermicelli, place them in a large bowl and mix with 30 ml of table oil until well coated.

   Time: PT5M

2. First steaming

   Place the vermicelli in the steamer basket, cover with a clean cloth, put the lid on and steam for 20 minutes.

   Time: PT20M

3. Prepare the aromatics

   Finely chop the cilantro, parsley and onions.

   Time: PT5M

4. Sauté the onions and spices

   In the pot, heat 30 ml of olive oil, add the chopped onions, turmeric, ginger, salt and pepper. Sauté for 5 minutes over medium heat.

   Time: PT5M

   Temperature: moyenne

5. Cooking the chicken in sauce

   Add the chicken pieces, the diluted saffron, 500 ml water and the cinnamon stick. Cover and simmer for 30 minutes until the chicken is tender.

   Time: PT30M

   Temperature: moyenne

6. Reduce the sauce with honey

   Remove the chicken, let the sauce reduce for 5 minutes while adding 1 tbsp honey, then stir until lightly caramelized.

   Time: PT5M

   Temperature: moyenne

7. Incorporate the shredded chicken

   Shred the chicken into very small pieces, return it to the sauce and cook another 20 minutes, stirring occasionally.

   Time: PT20M

   Temperature: moyenne

8. Second steaming of the vermicelli

   Transfer the vermicelli back to the basket, cover with a cloth and steam for 35 minutes.

   Time: PT35M

9. Third steaming of the vermicelli

   Repeat the previous step a third time for 35 minutes.

   Time: PT35M

10. Prepare the toasted almonds

    Fry the blanched almonds for 5 minutes in a pan, drain on paper towels, sprinkle with powdered sugar, orange blossom water and ½ tsp ground cinnamon, then coarsely crush.

    Time: PT5M

11. Mix the vermicelli with butter and raisins

    Transfer the cooked vermicelli to a large bowl, add 30 g butter, 2 tbsp powdered sugar and 50 g raisins, then gently mix with a fork.

    Time: PT5M

12. Plating

    In a serving dish, place 1/3 of the vermicelli, pour the chicken sauce in the center, cover with the remaining vermicelli, then garnish with toasted almonds, raisins, powdered sugar and a pinch of cinnamon.

    Time: PT5M

Nutrition Facts

Calories

966

Protein

40 g

Carbohydrates

100 g

Fat

45 g

Fiber

5 g

Ingredient Substitutions

• Instead of Angel hair vermicelli: thin spaghetti, very fine rice noodles
• Instead of Table oil: light olive oil
• Instead of Boneless, skinless chicken: turkey, chicken thighs
• Instead of Fine salt: sea salt
• Instead of Lemon: apple cider vinegar
• Instead of Saffron threads: turmeric for color
• Instead of Olive oil: sunflower oil
• Instead of Onions: shallots
• Instead of Fresh cilantro: flat-leaf parsley
• Instead of Fresh parsley: cilantro
• Instead of Turmeric powder: powdered saffron
• Instead of Fresh ginger: ground ginger
• Instead of Black pepper: white pepper
• Instead of Cinnamon stick: ground cinnamon (½ tsp)
• Instead of Honey: maple syrup
• Instead of Blanched almonds: cashews, pistachios
• Instead of Powdered sugar: granulated sugar
• Instead of Orange blossom water: vanilla extract
• Instead of Ground cinnamon: cinnamon stick
• Instead of Raisins: dried cranberries
• Instead of Butter: margarine

Equipment Needed

• Couscoussier (steamer pot)
• Pot or saucepan
• Frying pan
• Bowl or salad bowl
• Chef's knife
• Cutting board
• Sieve or strainer
• Fork or wooden spatula
• Clean cloth
• Terrine or serving dish
• Wooden spoon
• Oven (optional for the almonds) (optional)

Critical Steps — Do Not Skip

• Coat the vermicelli with oil before steaming
• Properly reduce the sauce with honey to achieve a caramelized texture
• Three‑stage steaming with a cloth to prevent clumping
• Shred the chicken very finely before returning it to the sauce
• Final assembly: properly bury the sauce between the two layers of vermicelli

Chef Tips from the Video

• Use high‑quality saffron for authentic colour and aroma.
• Add a pinch of ground cardamom to the sauce for more depth.
• For an even more festive presentation, sprinkle the top with a few dried rose petals.

Troubleshooting

Storage

Refrigerator: Store the sauce and vermicelli separately in airtight containers, 2‑3 days.

Freezer: The sauce freezes up to 1 month; the vermicelli can be frozen separately, 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The chicken sauce can be prepared 1 day ahead and gently reheated.
• Cooked vermicelli can be stored in the refrigerator and reheated by steaming before serving.
• Toasted almonds stay crunchy for 2 days in an airtight container.