Let Disney on Broadway take you around the world in four courses with a set of recipes inspired by Disney’s Tony award winning musical comedy, Aladdin.
On this stop, we visit vibrant Morocco with a recipe for chicken madfoun with vermicelli and almonds.
For more recipes and inspiration, watch below!
Chicken Madfoun with Vermicelli and Almonds
- 5 tablespoons olive oil
- 4 tablespoons butter
- 4 large onions, thinly sliced
- 1 3-lb chicken, broken down into pieces
- 2 tsp ground ginger
- 2 tsp turmeric
- 2 tsp ground cinnamon
- 4 cups chicken stock, divided
- 12 oz vermicelli, broken into small pieces
- 1 cinnamon stick
- 1 cup chopped prunes
- 1 cup pistachios, roughly chopped
Cutting should be done by an adult.
Preheat oven to 350 degrees.
In a cast iron skillet over medium heat, heat the olive oil and butter.
Add the sliced onions, and cook slowly over medium-low heat until deeply browned, about 30 minutes.
Remove the onions from the skillet, and brown the chicken in the hot cast iron, skin side down, adding more olive oil if necessary. Do this in batches, browning one or two chicken pieces at a time, so as to not overcrowd the pan.
When the chicken skin is brown, remove from the pan.
Add 2 cups of chicken stock to the pan, and scrape up the brown bits with a wooden spoon. Add the ground ginger, turmeric, and ground cinnamon. Cook for 5 minutes.
Layer the onions in the bottom of a Moroccan tagine, and top with the pieces of chicken. Pour the chicken stock sauce over the chicken, and cover.
Bake the chicken in the preheated oven for 1 hour.
Take off the top of the tagine, and bake an additional 15 minutes, so the sauce slightly thickens.
While the chicken is baking, make the vermicelli. In a small pot, bring the 2 cups reserved chicken and 1 cinnamon stick to a boil. Add broken vermicelli, and cook according to box timing.
Strain the pasta, and toss with a few tablespoons of olive oil, the chopped prunes, and the chopped pistachios.
When chicken is finished, place vermicelli on a serving platter, and top with chicken and onion sauce.