20-Min Moroccan Chicken & Vermicelli Nest
Shredded rotisserie chicken tossed with crispy vermicelli, warm spices, and a touch of honey — then finished with crushed pistachios and fresh herbs. A weeknight take on the classic seffa medfouna.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 32g
Ingredients
- 1 pound rotisserie chicken, shredded
- 6 ounces vermicelli pasta (or angel hair), broken into 2-inch pieces
- 3 tablespoons unsalted butter
- ½ teaspoon ground cinnamon
- 2 tablespoons honey
- ⅓ cup shelled pistachios, crushed
- ¼ cup fresh cilantro or parsley, chopped
Instructions
- 1
Heat butter in a large skillet over medium-high heat until it foams and smells nutty, ~2 minutes.
- 2
Add broken vermicelli to the butter and toast, stirring often, until deep golden brown and fragrant, ~5 minutes.
- 3
Stir in cinnamon, then add the shredded chicken and honey, tossing gently to coat everything evenly.
- 4
Cook for 2 minutes, stirring occasionally, until heated through and the pasta is tender.
- 5
Transfer to a serving plate or bowl, top with crushed pistachios and fresh herbs.
- 6
Serve warm, breaking into a nest-like mound at the table.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- measuring spoons
- measuring cups
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
