Blog: Concerns For Cooking Delicious Meals From To From Hands (Head Salma Douma)
COCKEREL STUFFED WITH VERMICELLI
Categories: Flavors of Morocco, to receive, Poultry, Tajines
Keywords: vermicelli Coquelets sauce, giblets
Type: Flavours of Morocco
Cooking time: 50m
Total time: 50m
Number of persons 4
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INGREDIENTS
2 cockerels 200g each
20g butter
1 clove garlic, minced
½ tsp. teaspoon salt
For the filling:
80g rice vermicelli
1 clove garlic, minced
½ red pepper, roasted and peeled
¼ chopped preserved lemon
40g pitted green olives
1 c. teaspoon salt
½ tsp. Coffee sweet red pepper
¼ c. Coffee strong chilli
1 c. Coffee cumin
1 c. tablespoons olive oil
4 c. tablespoons fish sauce
For the sauce:
200g of chicken giblets
2 cloves garlic, minced
2 c. tablespoons chopped cilantro
¼ lemon confit
1 c. teaspoon salt
1 c. Coffee ginger
½ tsp. freshly ground black pepper
1 c. Coffee turmeric
5 cl olive oil
15 cl hot water
PREPARATION
Work the butter with garlic and salt, coat the cockerels between skin and flesh.
Cut the roasted peppers and olives into small pieces.
Soften the noodles in hot water and drain.
In a dish, place the noodles, garlic, spices, olives, peppers, candied lemon, fish sauce and olive oil.
Mix all ingredients and stuff the cockerels. Close cracks with picnic fruit.
Bake in preheated oven cockerels at 170 ° C for 25 to 30 minutes.
Cut the gizzards into small pieces, place in a saucepan over low heat, add the spices, garlic, lemon confit, olive oil and water.
Bring to a boil, then lower the heat and cook for 20 minutes.
Toast the liver and cut into pieces.
Add the liver pieces and coriander into the pot and simmer until the sauce reduction.
When cockerels are cooked and browned, arrange them on a platter, remove the picnic fruits and surround them with giblet gravy.
Serve the hot dish.
