Name: Tunisian Vermicelli with Chicken and Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 400 g of Fine vermicelli; 4 chicken legs; 1 onion; 1 clove of garlicl; 1 carrot; 1 celery branch; 1 brunch of parsley; 3 spoons of olive oil; 1 spoon of tomato puree; 10 cl of bouillon of meat; 2 sheets of bay-tree; 1 little spoon of dried thyme; 1 little spoon of rosemary; salt; pepper.

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Tunisian Vermicelli with Chicken and Vegetables

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 people

Ingredients Method Notes

Ingredients

400 g of Fine vermicelli
4 chicken legs
1 onion
1 clove of garlicl
1 carrot
1 celery branch
1 brunch of parsley
3 spoons of olive oil
1 spoon of tomato puree
10 cl of bouillon of meat
2 sheets of bay-tree
1 little spoon of dried thyme
1 little spoon of rosemary
salt
pepper.

Method

Cut the carrot into small dice, the clove of garlic, the onion, and the celeryi.
Heat the oil and bleach vegetables.
Add the dried thyme, the bay-tree and the rosemary.
Distribute the pieces of chicken over and realized to return them on the two sides during 10mn.
Diluted the tomato puree in the meat bubble then pour the mixture on chicken.
Add salt and pepper and leave cooking during one hour on soft fire.
During this time whitewash slightly Vermicelli kartago with little oil and water then cook them with the steam during 20mn.
When the pastes will be almost cooked mix them with chiken sauce.
Pour the mixture in an active dish.
Lay out the pieces of chicken above and cook into the micro wave during 20 to 30mn.
Serve hot.