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RECIPE
20 INGREDIENTS15 STEPS1HR 15MIN

Seffa - Moroccan Chicken With Vermicelli

4.3
3 Ratings

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My Moroccan Food

Nargisse. Moroccan girl, living in London but keeping my kitchen very much Moroccan!
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Seffa is a dish of couscous or vermicelli served with a sweet and savoury onion sauce and chicken pieces topped with ground almonds, icing sugar and cinnamon. This dish is kind of the Moroccan emblem for festivities.
1HR 15MIN
Total Time

My Moroccan Food

Nargisse. Moroccan girl, living in London but keeping my kitchen very much Moroccan!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2 Tbsp
5 1/3 cups
Onions , sliced
2.2 lb
or 1 kg Chicken Legs And Thighs
4 cloves
Garlic , finely chopped
1/2 Tbsp
1/2 Tbsp
1
Cinnamon Stick
or 3/4 Teaspoon Ground Cinnamon
1/2 tsp
Ground White Pepper
1 2/3 cups
Water
or Chicken Stock
2 Tbsp
1.1 lb
Vermicelli Noodles
2/3 cup
Raisins , soaked, drained
3/4 cup
Roasted Almonds , roasted, ground
to taste
Ground Cinnamon
to taste
Powdered Confectioners Sugar

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Nutrition Per Serving

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CALORIES
1054
FAT
35.7 g
PROTEIN
36.5 g
CARBS
154.2 g

Cooking Instructions

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Step 1
In a large casserole, heat the Olive Oil (2 tablespoon) and the Unsalted Butter (1 tablespoon), then add the Onion (800 gram) over medium heat.
Step 2
Cover with a lid and leave the onions until they are soft and translucent, about 10 minutes. This will allow the onions to sweat.
Step 3
Uncover the casserole. Add the Whole Chicken (1 kilogram), Garlic (4 clove), Ground Ginger (1 1/2 teaspoon), Ground Turmeric (1 teaspoon), Cinnamon Stick (1), Saffron Threads (1 pinch), Salt (1 teaspoon) and Ground White Pepper (1/2 teaspoon).
Step 4
Add Water (400 milliliter) or chicken stock and increase the heat to high.
Step 5
Place the Fresh Cilantro (1 bunch) and Fresh Parsley (1 bunch) on the casserole on top of the ingredients.
Step 6
Bring to a boil and reduce the heat to medium low and cover the casserole with a lid. Leave to simmer gently until the chicken is cooked, about 45 min depending on your chicken.
Step 7
Once the chicken is cooked remove it along with the coriander and parsley bouquets from the casserole. Set aside the chicken to cool and discard the bouquets. If you’ve used a cinnamon stick, you should discard it at this stage of the recipe.
Step 8
Prepare the raisins. Soak Raisins (100 gram) in hot water for 20 minutes and drain.
Step 9
Add the Honey (2 tablespoon) to the onion sauce and reduce the sauce for 20 to 30 minutes over medium heat (stir occasionally to make sure the onions don't stick to the bottom of the casserole).
Step 10
There should be some liquid left in the onion sauce once it's ready, we don't want all the liquids to evaporate. Add a couple of tablespoons of water if there is no more liquid in the casserole at this stage. Taste the sauce and add salt if necessary to adjust the seasoning.
Step 11
Meanwhile prepare the Vermicelli Noodles (500 gram) according to the manufacturer's directions. Once cooked, stir in the vermicelli with Unsalted Butter (2 tablespoon), Salt (1 teaspoon) and dark raisins.
Step 12
Taste the vermicelli and add salt if necessary to adjust the seasoning.
Step 13
Once ready to serve, place the chicken back in the casserole to warm it up over medium heat (if your chicken and your sauce are cold at this stage, add a couple of tablespoons of water to liquefy the onion sauce).
Step 14
Place the vermicelli (mixed with raisins) on a plate and top with the chicken, the onion sauce, Roasted Almonds (100 gram) and sprinkle the top with Ground Cinnamon (to taste) and Powdered Confectioners Sugar (to taste).
Step 15
Serve warm and enjoy!

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Nutrition Per Serving
Calories
1054
% Daily Value*
Fat
35.7 g
46%
Saturated Fat
8.8 g
44%
Trans Fat
0.0 g
--
Cholesterol
85.1 mg
28%
Carbohydrates
154.2 g
56%
Fiber
11.0 g
39%
Sugars
20.9 g
--
Protein
36.5 g
73%
Sodium
1631.1 mg
71%
Vitamin D
--
--
Calcium
188.1 mg
14%
Iron
5.4 mg
30%
Potassium
933.5 mg
20%
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