| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Cook: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound vermicelli (called chaa’ria or shaarya), broken into 1-inch pieces
- 1 teaspoon plus 3 tablespoons olive oil
- 2 (1 1/2-pound) Cornish game hens, cut into 8 pieces
- 2 medium onions, diced
- 1 medium tomato, chopped
- 3 cups water
- 1 cup fresh green peas
- 1 tablespoon ground ginger
- 1 tablespoon turmeric
- 1 teaspoon black pepper
- 6 flat-leaf parsley sprigs, chopped
- 2 to 3 bay leaves
- Pinch saffron
- 1 cup canned, drained chickpeas, rinsed
Instructions
- Bring a large pot of salted water to a boil. Add the vermicelli and cook until al dente. Drain and toss with the 1 teaspoon of olive oil while still hot. Let cool for 20 minutes.
- Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the hen pieces and onion and cook, stirring occasionally, until browned. Add the tomato, water, peas, ginger, turmeric, pepper, parsley, bay leaves, saffron, and chickpeas and cook, stirring occasionally, until the sauce is reduced by 1/3, about 45 minutes.
- Spread the vermicelli on a large platter. Pour over the some of the sauce and gently mix. Top with the hens and chickpeas. Add remainder of sauce, as desired, and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 521 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 87 g |
| Dietary Fiber | 9 g |
| Sugar | 9 g |
| Protein | 19 g |
| Cholesterol | 0 mg |
| Sodium | 23 mg |
Reviews
Love this recipe. One of my favorites. I use chicken legs and thighs for convenience. It has so much fresh vibrant flavour, but it’s all melded together. I’ve served it to guests as well because it’s interesting, different, presentable (in my opinion) and healthful.
We saw this being made on the Food Network TV show and my wife made it. It was one of the best meals I have ever had! Excellent recipe.