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For the Chicken
1 Whole chicken, cut into large pieces
1 kg (2.2 lbs) White onions, sliced
2 Garlic cloves, grated
1 tsp Salt
1 tsp Ground turmeric
1 tsp Ground ginger
½ tsp Black pepper
1 tsp Chicken spice mix
1 tsp Clarified butter (Moroccan smen)
3 tbsp Olive oil
3 tbsp Vegetable oil
250 ml (1 cup) Water
3 tsp Ground cinnamon
3 Cinnamon sticks
2 tbsp Honey
For the Vermicelli (Seffa)
500 g (1.1 lbs) Dry broken vermicelli
6 tbsp Vegetable oil
3 tbsp Butter
2 tbsp Powdered milk
1 tsp Salt
125 g (1/2 cup) Raisins, soaked in water
750 ml (3 cups) Water
For Decoration
125 g (1/2 cup) Dried apricots
125 g (1/2 cup) Dates
100 g (1/3 cup) Walnut halves
2 tbsp Honey
2 tbsp Orange blossom water
250 ml (1 cup) Water
100 g (1/3 cup) Blanched and fried almonds
10 Quail eggs, boiled, peeled, and coated with poppy seeds
Preparing the Chicken
1
- In a large pot over medium heat, add olive oil, vegetable oil, chicken pieces, onions, garlic, chicken spices, salt, turmeric, ginger, black pepper, smen, and cinnamon sticks. Mix everything together with a wooden spoon until well combined.
- Cover the pot and cook the chicken, stirring occasionally, for 5 minutes.
- Add water, increase the heat to medium-high, and cook the chicken covered for 45 minutes or until fully cooked. Stir occasionally and adjust seasoning if necessary.
- Remove the chicken and let it cool. Once cooled, shred the chicken from the bones.
- To the sauce, add cinnamon and honey, then cook uncovered on high heat for 10 minutes, stirring occasionally, until the sauce thickens.
- Return the shredded chicken to the pot, mix well with the sauce, cover, and keep warm until ready to serve.
Preparing the Seffa / Vermicelli
2
- Place a couscous pot (or any steamer) over medium heat, filling the bottom with water and adding 2 lemon slices.
- In a large plate, coat the vermicelli with vegetable oil, mixing gently with your hands.
- Steam the vermicelli in the top part of the couscous pot for about 20 minutes, or until steam rises from the vermicelli.
- Transfer the vermicelli to a plate, add salt and 1 cup of water, and mix. Let it rest for 5 minutes, then steam for another 15 minutes.
- Remove again, add powdered milk and 1 cup of water, mix well, and let it rest for 5 minutes.
- Steam the raisins along with the vermicelli for the final 10 minutes, until fully tender. Mix in butter gently with a fork.
Final Decoration
3
- In a pan, cook dried apricots with water, honey, and orange blossom water for 10 minutes until caramelized. Set aside and repeat with dates.
- On a serving plate, layer vermicelli. Place the chicken mixture on top, covering it with the rest of the vermicelli into a dome shape.
- Decorate with caramelized apricots, dates, almonds, walnuts, and quail eggs. Serve immediately and enjoy!
Ingredients
For the Chicken
1 Whole chicken, cut into large pieces
1 kg (2.2 lbs) White onions, sliced
2 Garlic cloves, grated
1 tsp Salt
1 tsp Ground turmeric
1 tsp Ground ginger
½ tsp Black pepper
1 tsp Chicken spice mix
1 tsp Clarified butter (Moroccan smen)
3 tbsp Olive oil
3 tbsp Vegetable oil
250 ml (1 cup) Water
3 tsp Ground cinnamon
3 Cinnamon sticks
2 tbsp Honey
For the Vermicelli (Seffa)
500 g (1.1 lbs) Dry broken vermicelli
6 tbsp Vegetable oil
3 tbsp Butter
2 tbsp Powdered milk
1 tsp Salt
125 g (1/2 cup) Raisins, soaked in water
750 ml (3 cups) Water
For Decoration
125 g (1/2 cup) Dried apricots
125 g (1/2 cup) Dates
100 g (1/3 cup) Walnut halves
2 tbsp Honey
2 tbsp Orange blossom water
250 ml (1 cup) Water
100 g (1/3 cup) Blanched and fried almonds
10 Quail eggs, boiled, peeled, and coated with poppy seeds
Directions
Preparing the Chicken
1
- In a large pot over medium heat, add olive oil, vegetable oil, chicken pieces, onions, garlic, chicken spices, salt, turmeric, ginger, black pepper, smen, and cinnamon sticks. Mix everything together with a wooden spoon until well combined.
- Cover the pot and cook the chicken, stirring occasionally, for 5 minutes.
- Add water, increase the heat to medium-high, and cook the chicken covered for 45 minutes or until fully cooked. Stir occasionally and adjust seasoning if necessary.
- Remove the chicken and let it cool. Once cooled, shred the chicken from the bones.
- To the sauce, add cinnamon and honey, then cook uncovered on high heat for 10 minutes, stirring occasionally, until the sauce thickens.
- Return the shredded chicken to the pot, mix well with the sauce, cover, and keep warm until ready to serve.
Preparing the Seffa / Vermicelli
2
- Place a couscous pot (or any steamer) over medium heat, filling the bottom with water and adding 2 lemon slices.
- In a large plate, coat the vermicelli with vegetable oil, mixing gently with your hands.
- Steam the vermicelli in the top part of the couscous pot for about 20 minutes, or until steam rises from the vermicelli.
- Transfer the vermicelli to a plate, add salt and 1 cup of water, and mix. Let it rest for 5 minutes, then steam for another 15 minutes.
- Remove again, add powdered milk and 1 cup of water, mix well, and let it rest for 5 minutes.
- Steam the raisins along with the vermicelli for the final 10 minutes, until fully tender. Mix in butter gently with a fork.
Final Decoration
3
- In a pan, cook dried apricots with water, honey, and orange blossom water for 10 minutes until caramelized. Set aside and repeat with dates.
- On a serving plate, layer vermicelli. Place the chicken mixture on top, covering it with the rest of the vermicelli into a dome shape.
- Decorate with caramelized apricots, dates, almonds, walnuts, and quail eggs. Serve immediately and enjoy!
