Hey there Masset Chefs!
This dish is everything!!I It's so popular in Senegal that there are high chances for you to go to a Senegalese household and see this dish served for dinner. This dish can also be found in big celebrations like weddings and naming ceremonies across the country. It's so versatile that it can be made with any kind of meat: lamb, goat, chicken, rabbit... you name it!
This dish is very light and hyper digestible and unlike the Moroccan couscous for example, vermicelli is pretty light. Sometimes, we can find ourselves lazy just by thinking about the amount of work this dish requires; all the technique of this dish comes down to the work of the vermicelli to have it airy and non-sticky.
INGREDIENTS
6 chicken legs
3 to 4 onions
2 minced garlic cloves
2 tablespoons Curry-ous
1 teaspoon Yassa Much
1 tablespoon of Saffron
1 teaspoon Chai
1 teaspoon of Dijon Mustard
1 handful of raisins Some people would use raisins, cranberries or even dates so please use what you prefer :)
500g of vermicelli (angel hair!)
Olive Oil (you can use vegetable or peanut oil too)
Olives
Vinegar
PREPARATION
You will need to use a steamer pot for this recipe.
Boil some water halfway up in the pot and grease the top of the steamer with some olive oil
In a large hollow dish, put the vermicelli and lightly coat them with 1 cup of oil; arrange the vermicelli in the steamer above the pot
Wait until the steam passes through the vermicelli, approximately 10 minutes, then remove
Pour the vermicelli back into the dish, sprinkle with 1/2 glass of cold water. Put the vermicelli back on the steamer
Wait again for the steam to pass through the vermicelli, like 10 minutes, then place in the same deep dish, sprinkle with cold water before putting it back on the steamer
Repeat this process at least 5-6 times or until you feel like it's fully cooked
Once it's fully cooked, melt the butter
Add 1 tablespoon of Curry-ous and saffron to the butter. Mix well and add salt and pepper if necessary
Pour the mixture on the vermicelli while mixing well to make sure it's equally distributed
Grab a handful of raising that you'd put in microwavable bowl with water and put in the microwave for 3 minutes
Strain the raisins and add to the vermicelli.
Now let's make the sauce!
Meanwhile, peel, wash and slice the onions. Marinate with Chai, Yassa Much and vinegar
Heat 1 cup of oil in the saucepan then add the marinated onions
Let it cook for like 15 minutes and make sure to stir from time to time so it doesn't stick
Add a cup of water, then the Dijon Mustard and 2 minced garlic cloves; let it cook for 10 minutes medium high
Once the sauce starts to somehow thicken, add the olives and 1 tablespoon of Curry-ous
To make the chicken, please refer to my smoked chicken recipe!
Serve the vermicelli with the sauce and the chicken all warm!
As usual, make sure to let us know how it went.
Bon Appetit,
Aby
