Angel Hair Pasta With Chicken And Dried Fruits
Angel hair pasta with chicken and dried fruits, an authentic and refined Moroccan dish that combines the tenderness of chicken with the sweetness of dried fruits in a delicate sweet and savory harmony.
Prep time:
20 minutes
Cook Time:
35 minutes
Serving:
4 to 6 servings
Ingredients
angel hair pasta 500g
vegetable oil 20g
butter 50g
raisins 80g
Majhoul dates 15g
walnut halves 15g
toasted almond slivers for decoration 30g
Steps To Follow
1
Separate the sauce and the roulades: Open the vacuum-sealed package of the orange chicken roulades and separate the sauce from the roulades.
2
Reheat the sauce: Heat the sauce over low heat in a small saucepan, keeping it warm to serve as an accompaniment.
3
Brown the roulades in the oven: Preheat your oven to 180°C (350°F). Place the chicken roulades on a baking sheet and bake for 10 to 15 minutes, until they are golden brown.
4
Steam the angel hair pasta: In a couscous steamer, steam the angel hair pasta following the classic couscous preparation steps. After the first steaming, transfer the pasta to a large bowl, add 20 g of vegetable oil and a pinch of salt, then mix gently.
5
Perform a second steaming of the pasta:Steam the pasta a second time to achieve a tender texture.
6
Add the ingredients to the pasta: Once the pasta is cooked, add 50 g of butter and 80 g of raisins. Mix well until everything is combined and soft.
7
Add and decorate with dried fruits: Incorporate the Majhoul dates and walnut halves into the pasta mixture, distributing them evenly. Sprinkle with 30 g of toasted almond slivers for crunch and texture.
8
Assemble the dish: Remove the roulades from the oven, let them cool slightly, then slice them into even rounds. Arrange the chicken roulade slices in the center of the angel hair pasta, tucking them in slightly for a nice presentation. Serve with the warm orange sauce.
Nutritional Info
Calories
205kcal
Proteins
14.7g
Fats
13.5g
Carbs
8.7g
Sugars
2.66g
Sodium
690mg
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