Moroccan Sfouf Noodles with Chicken and Vegetables
Want to travel to Morocco without leaving your kitchen? These Sfouf noodles with chicken and vegetables are a comforting and aromatic dish that will transport you straight to the streets of Marrakech. The secret to a good Moroccan dish lies in the balance of spices: here, cumin, paprika, and a hint of cinnamon come together to create a symphony of flavors. It's an original alternative to couscous, quicker to prepare but just as delicious. Sfouf noodles, those typical thick vermicelli, absorb the spicy tomato sauce wonderfully. For an authentic halal meal, use certified chicken and quality spices. Enjoy!
Ingredients
- Sfouf noodles (or thick vermicelli)250 g
- Chicken breasts400 g
- Onion1 large
- Garlic3 cloves
- Carrots2
- Zucchini1
- Red bell pepper1
- Cooked chickpeas200 g
- Crushed tomatoes400 g
- Tomato paste1 tbsp
- Olive oil3 tbsp
- Ground cumin1 tsp
- Paprika1 tsp
- Turmeric1/2 tsp
- Ground ginger1/2 tsp
- Cinnamon1 pinch
- Fresh cilantro1 bunch
- Salt1 tsp
- Black pepper1/2 tsp
- Water500 ml
Instructions
- 1
Heat olive oil in a large skillet or tagine. Add chopped onion and minced garlic, sauté until tender.
- 2
Add diced chicken breasts and brown on all sides. Stir in spices: cumin, paprika, turmeric, ginger, cinnamon, salt, and pepper. Mix well.
- 3
Add crushed tomatoes, tomato paste, and water. Bring to a boil, then reduce heat and simmer for 10 minutes.
- 4
Add diced carrots and bell pepper. Continue cooking for 10 minutes, then add zucchini and chickpeas. Cook for another 10 minutes until vegetables are tender.
- 5
Meanwhile, cook Sfouf noodles according to package instructions (about 5-7 minutes in boiling salted water). Drain.
- 6
Add drained noodles to the sauce, gently toss, and heat through for 2 minutes. Garnish with chopped fresh cilantro and serve hot.
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