Roast Chicken Stuffed with Asian Vermicelli

At Képices, you'll agree that every dish can be a culinary adventure. Today, we're offering you a delicious recipe for roasted chicken stuffed with Asian vermicelli noodles, button mushrooms, and olives, enhanced with our "Desert Zest" marinade.

With its slightly lemony notes of ginger, coriander and saffron, this dish combines exotic flavors and quality ingredients for a meal that will delight your guests.

Ingredients

  • 1 whole chicken
  • 3 large onions, diced
  • 2 cloves garlic, minced
  • 2 tablespoons of our “Zest of the Desert” marinade
  • 10 ml sunflower oil
  • 200 g of Asian vermicelli
  • 150g button mushrooms, diced
  • 100 g pitted olives
  • Coarse Guérande salt, to your liking
  • 1 glass of water
  • Butter for brushing

Chicken Preparation Instructions: Start by washing your chicken with coarse Guérande salt to clean it thoroughly and enhance its flavor. This also helps remove any impurities.

- Preparation of the stuffing : In a large bowl, mix the diced onions, minced garlic, two tablespoons of the "Zeste du Désert" marinade, and Guérande salt to taste. Add 10 ml of sunflower oil to bind everything together.
- Cooking the Vermicelli : The next day, cook the Asian vermicelli in hot water according to the package instructions, then drain it.
- Adding Ingredients : In a bowl, mix the cooked vermicelli with the finely diced button mushrooms and pitted olives. Add a tablespoon of "Zeste du Désert" marinade and mix well.
- Stuff the Chicken : Fill the chicken with the prepared stuffing, making sure to pack it down well so that the stuffing doesn't leak out during cooking. You can sew the opening or use toothpicks to keep the stuffing inside.
- Marinade : Brush the outside of the chicken with a little more of the Desert Zest marinade for an even more intense flavor. Marinate in the refrigerator overnight to allow the flavors to infuse.
- Cooking : In a pot, place the stuffed chicken and add a glass of water. Cook over medium heat until the chicken is cooked through. Then, preheat your oven to 180°C (350°F).
- Roast the Chicken : Once the chicken is cooked, place it in the oven for 25 minutes, turning it halfway through cooking. For a crispy finish, you can also put it in an airfryer at 180°C for 15 minutes. Brush the chicken with butter to achieve a perfect golden brown.
- Preparation of the Sauce : While the chicken is roasting, let the sauce reduce in the pot until it becomes smooth.

      Conclusion

      This roasted chicken stuffed with Asian vermicelli noodles, button mushrooms, and olives, prepared with our Desert Zest marinade, is a dish that will impress your guests and bring a touch of exoticism to your table. Serve hot and say Bessha waraha

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