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