Moroccan Chicken Vermicelli (Seffa Medfouna)

Moroccan Chicken Vermicelli (Seffa Medfouna)
Moroccan chicken vermicelli, known here in Morocco as Seffa Medfouna, in other words, buried noodles, is a very delicious, spicy, sugary and very flavorful traditional Moroccan dish.
It is usually prepared during feasts and big ceremonies, and I’m sure that after tasting it, you will know why.
Here are the ingredients you will need:
Ingredients
  • 1 of 2 kg chicken cut into pieces
  • 2 onions, chopped
  • 1 kilo of short capellini pasta, don’t use the long one, they are not suitable for this dish, and you need to also avoid rice noodles as they are not going to give you the same texture and will cook v
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon of ras el hanout
  • 1/4 teaspoon saffron
  • 1/2 teaspoon pepper
  • 200g raisins
  • 100g butter
  • Slivered almonds, toasted
Instructions
  1. Let’s prepare seffa Medfouna Chicken:
  2. Cut the chicken into pieces and mix with the spices and set aside.
  3. In a large pot sauté the onion, add the chicken pieces and a little water and cook, stirring for 40 minutes.
  4. Drizzle short capellini pasta with a little oil so that they do not stick, then steam at the top of the couscoussier for 15 minutes, until steam start to escape through the pasta.
  5. Pour into a large bowl, add salt, half the butter and sprinkle with a few tablespoons of water and return to the heat.
  6. Cook for 15 minutes again and repeat the previous steps by adding this time well washed raisins and boiling water. Cook a third time for 15 minutes, after cooking add the remaining butter.
  7. In a large bowl place half of the pasta, then place the chicken pieces and cover with the remaining pasta.
  8. Decorate Seffa Medfouna with powdered sugar, cinnamon and toasted almonds.

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