Chicken in a spicy honey sauce buried in vermicelli

• porções: Serves 4-6
• tempo total: 50 minutes

Ingredientes

Serves 4-6

3 large onions, halved and sliced

4 tbsp olive oil

1½ tsp ground cinnamon, plus

½ tsp to garnish

¾ tsp ground ginger good pinch of saffron threads

8 boneless skinless chicken thighs

1½ tbsp aromatic runny honey

1 tbsp orange blossom water (optional)

good pinch of chilli pepper (optional) bunch (25g) of coriander or flat-leaf parsley, chopped

300g short fine egg noodles or dried vermicelli nests, crushed

40g butter

50g flaked almonds, lightly toasted

1 tsp icing sugar (optional) salt and black pepper

Instruções

In a heavy-based sauté pan wide enough to hold the chicken thighs in one layer, sauté the onions in the oil over low heat, with the lid on but stirring often, for about 10 minutes or until they begin to soften.

Add the cinnamon, ginger, saffron and salt and pepper and stir well. Put in the chicken and cook, covered, over low heat for about 8 minutes, stirring and turning the pieces of chicken over once.

Add about 250ml water and continue to cook, covered, over low heat for about 30 minutes until the chicken is very tender and cooked through and the onions are meltingly soft.

Cut the thighs in half. Stir in the honey and the orange blossom water, if using, and cook uncovered until the sauce is reduced and thickened, adding a little more water if it is too dry. Taste and adjust the seasoning: you need plenty of pepper or a touch of chilli to mitigate the sweetness. Mix in the coriander or parsley.

When you are ready to serve, cook the vermicelli in boiling salted water for 2-3 minutes, until al dente. Drain and return to the pan, stir in the butter and add salt to taste, if necessary. Spread the vermicelli all over the chicken and garnish with the flaked almonds, cinnamon and, if you like, icing sugar.