– 1 chicken (for me 3 drumsticks and 3 pieces of white)
– 1 finely chopped onion
– 2 cloves garlic
– Ginger powder
– 1 / box of coriande
– 1 pot Knor flavor chicken
– 1 small box of chickpeas
– 400 g of fine vermicelli
– Olive oil
– 700 to 800 ml of water
– A nice handful of roasted pine nuts
Heat the oil in a pot. Add the onion and sweat for at least 8 minutes.
Then add the chicken cut into pieces, the garlic, the salt, the pepper (for me Espelette pepper), the turmeric; ginger, cinnamon and paprika. Let cook for a few minutes so that the flavors develop.
Then add water, chicken broth, chickpeas and coriander.
Cook on low heat until chicken is tender.
Remove the chicken and brown all sides in a frying pan with a little oil.
While the chicken cooks prepare and cook your vermicelli.
In the top of a couscoussier (colander) put your vermicelli that you will have well mixed with 6 c soup of neutral oil. Salt and place on the couscoussier in which you put water to heat.
Steam the pasta by ‘turning’ them 3 times as you do with couscous semolina.
Whenever you turn your pasta, water them generously with water (1/2 glass) with your hands and stir them with a fork so that they come off perfectly.
When serving, put the vermicelli, then add the chicken, chickpeas and pine nuts.
Moderately sprinkle cooking juice.