Seffa Medfouna

Ingredients

Instructions

0 of 8 steps complete

1. 1Heat olive oil in a saucepan over medium heat. Cook onions for 8 minutes, then add chicken, ginger, turmeric, saffron, ½ teaspoon salt, pepper and broth. Cover and simmer for 25–30 minutes until chicken reaches 165°F (74°C).
2. 2Remove and shred chicken. Simmer the onion sauce uncovered until thick rather than watery, about 10 minutes. Return chicken and stir in parsley; keep hot while preparing vermicelli.
3. 3Toss dry broken vermicelli with neutral oil. Place in a couscoussier or fine-mesh steamer over simmering water, with the pasta above the water. Cover and steam for 15 minutes.
4. 4Tip pasta carefully into a large bowl. Gradually sprinkle with 1 cup water mixed with remaining ¼ teaspoon salt, separating strands with a fork. Rest for 5 minutes, return to the steamer and steam for another 15 minutes.
5. 5Transfer pasta back to the bowl, sprinkle gradually with the remaining cup water and separate the strands. Add raisins, then steam again for 10–15 minutes until tender. If still firm, sprinkle with a little more water and steam briefly; check the water under the steamer throughout.
6. 6Meanwhile, toast almonds in a dry skillet for 5–7 minutes and chop coarsely. Toss hot tender vermicelli with butter and 1 tablespoon powdered sugar.
7. 7Arrange half the vermicelli on a platter, place hot chicken filling in the center, and cover with remaining vermicelli in a mound. Decorate with almonds, cinnamon and remaining powdered sugar. Serve immediately.
8. 8Refrigerate leftovers in shallow containers within 2 hours for up to 3–4 days and reheat to 165°F (74°C).