Ingredients

For the Vermicelli:

• 1 pack of vermicelli (about 400 g)
• ½ teaspoon salt (or to taste)
• 2 tablespoons olive oil
• 1 tablespoon turmeric powder
• 1 teaspoon saffron powder
• 2 cups water
• 1 cup mixed vegetables (carrots, corn, green beans…)
• 1 tablespoon butter

For the Chicken (using 2 small hard chickens):

• 2 whole hard chickens (small local chickens, cleaned and cut into pieces)
• 1½ tablespoons salt (divided for cooking and marinating)
• 1 tablespoons Chicken Bouillon Seasoning (available for sale on my website)
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 tablespoons ground dried locust beans (soumbala or dawadawa)
• 2 tablespoons Nokoss Marinade (available for sale on my website)
• 2 tablespoons Dijon mustard
• 3 tablespoons oil (for air fryer coating)

For the Sauce:

• 2 tablespoons oil
• 2 onions, sliced
• 1 tablespoon Nokoss Marinade
• 1 tablespoon Dijon mustard
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 tablespoon Chicken Bouillon Seasoning
• Optional: 1 chili pepper (for heat)
• Juice of 1 lemon
• ½ red bell pepper, sliced
• 1 cup chicken stock (from precooked chicken)
• ¼ cup green olives

Instructions

1. Prepare the Vermicelli: Place the dry vermicelli in a large bowl. Add ½ teaspoon salt and 2 tablespoons olive oil. Mix well to coat evenly. In another bowl, mix 1 tablespoon turmeric powder and 1 teaspoon saffron with 2 cups of water. Pour this mixture over the vermicelli and stir quickly to combine, then drain immediately. Transfer the vermicelli to the top of a steamer or couscous pot. Add mixed vegetables and steam for about 20–25 minutes until soft. When cooked, add 1 tablespoon of butter, toss well, and set aside.
2. Cook and Marinate the Chicken: In a pot, cook the hard chicken pieces with salt and 1 tablespoon Chicken Bouillon Seasoning until tender. Reserve 1 cup of the chicken stock for the sauce. In a separate bowl, prepare the marinade: mix the remaining salt, black pepper, paprika, Chicken Bouillon Seasoning, ground locust beans, Nokoss Marinade, and Dijon mustard. Coat the cooked chicken pieces well with the marinade and let rest for 30 minutes to 1 hour. Drizzle a little oil over the chicken and air fry at 180°C (350°F) for 15 minutes or until golden brown.
3. Prepare the Sauce: Heat 2 tablespoons oil in a pot. Add sliced onions and sauté for 2–3 minutes. Add Nokoss Marinade, Dijon mustard, salt, pepper, and Chicken Bouillon Seasoning. Add chili pepper (optional), lemon juice, red bell pepper, and chicken stock. Stir and simmer for 5 minutes. Add the air-fried chicken and olives, cover, and let simmer gently for another 10 minutes to let the flavors blend.
4. Serve: Serve the golden vermicelli on a plate and top with the flavorful chicken and sauce. Garnish with olives or herbs and enjoy this comforting, flavorful Chicken Vermicelli!

Tips

• Hard chicken gives a richer, deeper flavor, perfect for this recipe.
• Adjust spices to your liking, add chili for a bold kick.
• Add extra Nokoss Marinade for a stronger, authentic taste.