The BEST Moroccan Seffa Medfouna - Savory Chicken Buried Under Sweet Vermicelli Noodles

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versentry5 hours ago4 min read

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Indulge in the exquisite flavors of Morocco with Seffa Medfouna, a dish that beautifully marries the sweet and savory. Tender chicken, seasoned with aromatic spices, is enveloped in the light, silky strands of steamed vermicelli, crowned with caramelized raisins and a dusting of cinnamon and sugar. This culinary masterpiece is perfect for a grand dinner celebration.

Ingredients

🥢 500g Mazayana Cheveux D'Ange Vermicelli
🫒 2-3 tablespoons Olive Oil
💧 1.5 - 2 cups Water, added in stages
🧂 Sprinkle of Salt, approx 1/2 teaspoon
🧈 2-3 tablespoons Unsalted Butter, cubed
🍬 1-2 tablespoons Powdered Sugar

🍗 6-8 pieces Chicken, bone-in, skin-on thighs and drumsticks
🫒 2-3 tablespoons Lalla Rita Pure Extra Virgin Olive Oil by Mazayana
🧅 1 large White Onion, diced
🌶️ 1 teaspoon Ground Ginger
🌱 1 teaspoon Turmeric Powder
🌶️ 1/2 teaspoon Black Pepper
🌿 2-3 Cinnamon Sticks
🧂 1 teaspoon Salt
📘 1/4 cup Saffron Water
🧈 1-2 tablespoons Unsalted Butter, a knob
🌿 1/4 cup Fresh Cilantro, chopped

🍇 1 cup Dark Raisins
🌿 1 Cinnamon Stick
🍊 1 sachet (7.5g) Alsa Sucre Arôme Fleur d'Orange
🍯 1-2 tablespoons Honey
🍬 1-2 teaspoons Granulated Sugar
💧 1/2 cup Water

🍬 Powdered Sugar
🌿 Ground Cinnamon
🌰 Crushed Almonds

Instructions

1- Preparing the Vermicelli:

Fill the bottom pot of a couscousière with water and bring it to a boil.
Place 500g of Mazayana Cheveux D'Ange vermicelli in a large mixing bowl.
Drizzle olive oil over the vermicelli and use your hands to coat the noodles evenly.
Transfer the vermicelli to the top part of the couscousière and steam for about 20 minutes.
Transfer the steamed vermicelli back to the mixing bowl. Add 1/2 to 1 cup of water with a sprinkle of salt, and mix, fluffing the noodles to separate them.
Repeat the steaming and mixing steps 2-3 more times until the vermicelli is tender.
After the final steaming, mix in cubed butter and powdered sugar until evenly melted and the noodles are soft and silky.

2- Preparing the Chicken:

Heat Lalla Rita Olive Oil in a Staub Dutch oven over medium heat.
Sauté the diced onions until soft.
Layer the chicken pieces over the onions.
Season with ginger, turmeric, black pepper, cinnamon sticks, and salt.
Stir to coat the chicken thoroughly with spices and onions.
Add saffron water, a knob of butter, and fresh cilantro.
Cover and cook the chicken until tender, with the sauce thickened.

3- Preparing the Caramelized Raisins:

In a small saucepan, combine the raisins, cinnamon, orange blossom sugar, honey, granulated sugar, and water.
Cook over medium-low heat until the raisins are plump and the liquid is reduced to a thick syrup.

4- Assembling the Seffa Medfouna:

On a large serving platter, arrange half of the prepared vermicelli.
Place the cooked chicken over the vermicelli without adding sauce yet.
Spoon some chicken sauce over the chicken and vermicelli.
Cover the chicken entirely with the rest of the vermicelli, forming a dome.
Garnish the top with caramelized raisins, then sprinkle powdered sugar, ground cinnamon, and crushed almonds decoratively.

Prep Time: Vermicelli Steaming: 60-80 minutes
Cook Time: Chicken Cooking: 45-60 minutes
Total Time: 1.5 to 2 hours
Servings: 6-8
Equipment: Couscousière, Large Mixing Bowl, Staub Dutch Oven, Small Saucepan, Wooden Spoon, Measuring Cup and Spoons, Spatula, Pot Holders, Fork, Nutrichef Portable Induction Hob, Serving Plate