Moroccan Seffa Medfouna

5 from 1 vote

How to make traditional Seffa Medfouna. Our easy Moroccan pasta dish features tender chicken, vermicelli noodles, raisins, almonds & spices.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: moroccan, North African

Keyword: seffa medfouna

Servings:

Calories: 757kcal

Equipment

baking sheet
Dutch Oven
French knife
measuring cups
measuring spoons
Large pot
Colander

Ingredients

4 tbsp Olive Oil
8 Skin-on Bone-in Chicken Thighs
1 Red Onion finely chopped
2 Garlic Cloves crushed
2 Roma Tomatoes finely chopped
2 cups Chicken Stock
Pinch Saffron Threads
2 tbsp Tomato Paste
2 tsp Ras El Hanout
1 tsp Ground Ginger
1 tsp Ground Black Pepper
2 tbsp Butter
1/2 cup Parsley chopped
10 oz Vermicelli Noodles
1 cup Golden Raisins
1/2 cup Powdered Sugar
1/4 cup Sliced Almonds
1/8 tsp Ground Cinnamon
Kosher Salt

Instructions

Preheat oven to 400 F. Season chicken thighs with salt and pepper. Place chicken on a greased baking sheet and bake for 40-45 minutes until browned and fully cooked. Set aside and let cool.
Heat half the oil in a Dutch Oven over medium heat. Add the onion and cook, stirring occasionally, for 3-4 minutes until translucent. Add the garlic and tomato and cook for 1 minute.
Meanwhile, remove crispy chicken skin from the thigh meat and using a French knife finely chop. Set aside the skin to use as a garnish before serving. Using your hands, shred the chicken off the bones and set aside. Discard chicken bones.
Pour the chicken stock into a glass measuring cup and add the saffron and whisk together. Leaf for a few minutes to infuse. The saffron will bleed its deep orange colour into the stock.
Pour the stock into the pot and add the tomato paste, ras el hanout, ginger, pepper and a small pinch of salt. Mix well and simmer for 5 minutes.
Add the butter to the sauce and mix well. Turn up the heat and bubble gently for 8-10 minutes or until the sauce has reduced by half. Check the seasoning and return the chicken to the pot. Add most of the parsley and mix well.
Meanwhile, cook the vermicelli noodles according to the package instructions in a pot of boiling water. Once cooked, drain and return to the pan. Drizzle over the remaining 2 tablespoons of olive oil and toss together with golden raisins and powdered sugar.
To serve the dish, divide the noodles between four serving bowls. Garnish with remaining parsley, almonds, chopped chicken skin and light dusting of cinnamon. Serve immediately.

Nutrition