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Moroccan Seffa Medfouna (Spiced Braised Chicken Buried under Sweet Steamed Vermicelli)
Morocco's showstopping festive delicacy: rich saffron-and-ginger braised shredded chicken 'buried' beneath a pyramid of butter-steamed fine vermicelli, patterned with cinnamon lines, powdered sugar, and fried almonds.
Prep
30 min
Cook
60 min
Total
90 min
Ingredients
servings
6
- Boneless chicken thighs and breast600 g
- Fine angel hair vermicelli pasta500 g
- Unsalted butter80 g
- Blanched almonds, fried golden and crushed100 g
- Ground Ceylon cinnamon1 tbsp
- Icing powdered sugar60 g
- Yellow onions, finely chopped3 pc
- Salt1 tsp
Preparation Steps
1
Simmer chicken with onions, ginger, saffron, and salt for 35 minutes until tender. Shred chicken meat and reduce the onion gravy until thick and jammy.
35 min timer
2
Toss vermicelli with 2 tbsp oil and steam in a couscoussier in 3 sessions (15 mins each), sprinkling with salted water and fluffing between rounds. Finish by folding in butter and half the powdered sugar.
45 min timer
3
On a large platter, spread half the sweet steamed vermicelli, mound the savory chicken and onion confit in the center, and cover completely with remaining vermicelli to form a dome. Decorate with geometric stripes of cinnamon, powdered sugar, and crunchy almonds.
10 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
590
Protein
32g
Carbohydrates
68g
Fat
22g
Allergens
GlutenMilkNuts
*estimated values per serving
Provenance & Public Domain Audit
Source: Middle Eastern & Mediterranean Culinary Archives / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Levantine Culinary Heritage)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
