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MoroccanAuthentic Cuisine

Seffa Medfouna

Serves 8 Entree chicken, Poultry

Seffa Medfouna

Seffa Medfouna is a culinary treasure from Morocco, traditionally served during special occasions like weddings and festive gatherings. This dish is a visual and gastronomic spectacle, as it conceals fragrant saffron-infused chicken beneath a towering mound of sweetened vermicelli. The drama unfolds at the table when the mound is gently broken, revealing the savory treasure within.

The taste of Seffa Medfouna is a delightful interplay of sweet and savory. The vermicelli, delicately dusted with cinnamon and powdered sugar, contrasts with the tender chicken flavored with saffron and onions. Fried almonds add a satisfying crunch, creating a symphony of textures and flavors that is both comforting and impressive.

Ingredients

  • 1.3 kg (2.8 lb)chicken
  • 400 g (14 oz)vermicelli
  • 1 tspcinnamon
  • pinchsaffron
  • 2onions
  • 3 tbspbutter
  • 1 tspsalt
  • 2 tbsppowdered sugar, to dust
  • 80 g (3 oz)fried almonds

Method

  1. Begin by preparing the chicken stew. In a large pot, place the 1.3 kg (2.8 lb) chicken and add the 2 finely chopped onions. Sprinkle a pinch of saffron and 1 tsp of salt over the chicken. Add enough water to just cover the chicken, then bring it to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer until the chicken is tender and shreddable, about 45 minutes. The chicken is ready when it easily pulls apart with a fork.
  2. While the chicken is cooking, prepare the vermicelli. In a large bowl, soak 400 g (14 oz) of vermicelli in warm water for about 5 minutes until it softens slightly. Drain the vermicelli and set it aside. In a large steamer or couscoussier, bring water to a boil. Place the vermicelli in the steamer basket, cover, and steam for about 15 minutes.
  3. After the first steaming, remove the vermicelli from the steamer and transfer it back to the bowl. Add 3 tbsp of butter, 1 tsp of cinnamon, and 1 tbsp of powdered sugar. Mix well to coat the vermicelli evenly. Return the vermicelli to the steamer for a second steaming session, about 10 minutes, until it is fluffy and fragrant.
  4. Once the chicken is tender, remove it from the pot and let it cool slightly. Shred the chicken into bite-sized pieces using two forks. Meanwhile, increase the heat under the pot to medium-high to reduce the sauce until it thickens slightly and becomes rich in flavor.
  5. To assemble the dish, place the shredded chicken in the center of a large serving platter. Pour the reduced sauce over the chicken to keep it moist and flavorful. Carefully mound the steamed vermicelli over the chicken, completely covering it to create a dome shape.
  6. Finish the dish by dusting the top of the vermicelli with the remaining 1 tbsp of powdered sugar. Sprinkle 80 g (3 oz) of fried almonds over the top for added texture and flavor. Serve the Seffa Medfouna at the table, allowing guests to break through the sweet vermicelli crust to reveal the savory chicken hidden beneath.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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