Seffa Medfouna(Vermicelli With Saffron Chicken)

  • PrepTime: 40 Mins
  • CookTime: 3 Mins
  • TotalTime: 43 Mins

Ingredient

  1. For the Seffa:
  2. 2 lbs. (about 1 kg) dry broken vermicelli or couscous
  3. 3 tablespoons vegetable or olive oil
  4. 2 teaspoons salt
  5. 1 cup golden raisins, soaked in water for 20 minutes
  6. 4 tablespoons butter
  7. 1 cup powdered sugar, or to taste
  8. For the Saffron Chicken or Meat:
  9. 1 whole chicken, cut into pieces (or 2 lbs. - about 1 kg - cubed lamb or beef)
  10. 2 large sweet onions, chopped medium
  11. 1 tablespoon ground ginger
  12. 1 teaspoon white pepper
  13. 1/2 teaspoon black pepper
  14. 2 small pieces (2 to 3") of cinnamon stick
  15. 1 teaspoon saffron threads, crumbled
  16. 1 teaspoon turmeric
  17. 1 1/2 to 2 teaspoons salt
  18. 4 tablespoons butter
  19. 1/4 cup olive oil
  20. 1/4 cup chopped fresh cilantro
  21. For the Seffa:
  22. 1/2 to 1 cup almonds (blanched, fried and ground)
  23. 1 cup powdered sugar
  24. 2 tablespoons ground cinnamon

Instruction

  1. Fill the base of a couscoussier with ample salted water, and bring to a boil over high heat. Reduce to a simmer, and proceed with steaming the couscous three times (add the raisins for the final steaming), or the broken vermicelli four to five times (add the raisins for the fourth steaming). If unfamiliar with this process, follow steaming directions in How to Steam Couscous or How to Make Seffa Medfouna. Cook the Saffron Chicken, Lamb or Beef
  2. While you're steaming the couscous or broken vermicelli, also prepare the meat.
  3. Mix the chicken, lamb or beef with the onions, spices, butter, oil and cilantro in a Dutch oven or heavy-bottomed pot. Gently brown the chicken or meat over medium heat for about 10 minutes.
  4. If cooking chicken, don't add water as the chicken will braise in its own juices. If preparing lamb or beef, add enough water to just cover the meat.
  5. Cover the pot and cook over medium heat, stirring occasionally, until the meat is very tender. This will take about 1 hour for the chicken but may take longer for the lamb or beef. Avoid scorching the meat, and add a small amount of water to the lamb or beef during the cooking if necessary.
  6. When the chicken or meat has been cooked, reduce the liquids until a thick sauce has formed. Discard the cinnamon stick, and taste for seasoning. If desired, remove the chicken from the bones. To Serve Seffa Medfouna
  7. Gently toss the steamed broken vermicelli or couscous with the butter and powdered sugar. Place about 1/3 of this mixture on a very large serving dish.
  8. Arrange the chicken or meat in the center, and cover with the sauce. Pile the rest of the couscous or vermicelli on top of the meat, using your hands to shape a dome.
  9. Decorate the mound of seffa in a vertical pattern with the cinnamon, ground almonds and powdered sugar. Serve immediately, with small bowls of powdered sugar, ground almonds, and cinnamon on the side.
  10. It's Moroccan tradition to gather around a single plate of Seffa Medfouna, with each person eating from his own side of the dish and adding additional almonds, cinnamon or sugar as desired.