Moroccan Seffa Medfouna with Almonds and Raisins

Name: Moroccan Seffa Medfouna with Almonds and Raisins
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Main Course
Ingredients: 1 tbsp ground cinnamon; 2 tsp ground ginger; 1 tsp ground turmeric; 1/2 tsp ground black pepper; 1 kg chicken pieces; 1 large onion; 2 tbsp olive oil; 1 tsp salt; 1/2 cup water; 500g couscous; 1 tbsp butter; 1/2 cup almond slivers; 1/2 cup golden raisins; 1/4 cup powdered sugar; Ground cinnamon

A Sweet and Savory Couscous Delight

Seffa Medfouna is a traditional Moroccan dish that combines fluffy couscous with sweet and savory flavors, often served on special occasions. This version is garnished with almonds and raisins for an extra delightful crunch.

1 h 45 min
6
Intermediate

Ingredients

For the Spice Blend

1 tbsp ground cinnamon

2 tsp ground ginger

1 tsp ground turmeric

1/2 tsp ground black pepper

For the Chicken

1 kg chicken pieces

1 large onion

finely chopped

2 tbsp olive oil

1 tsp salt

1/2 cup water

For the Couscous

500g couscous

1 tbsp butter

1/2 cup almond slivers

toasted

1/2 cup golden raisins

For the Garnish

1/4 cup powdered sugar

Ground cinnamon

for sprinkling

Preparation

Marinating the Chicken

Combine spice blend

In a small bowl, combine all the spice blend ingredients.

Rub spice on chicken

Rub the spice blend over the chicken pieces, ensuring even coverage.

Marinate

Let the chicken marinate for at least 30 minutes.

Preparing the Couscous

Rinse couscous

Rinse the couscous under cold water and let it drain.

Air dry

Spread it onto a clean towel and let it air dry for 10 minutes.

Ensure the couscous is dry before steaming, or it may clump.

Rub with butter

Once dry, rub with butter to separate the grains.

Toast the almonds in a dry pan until golden for maximum flavor.

Cooking Process

Steaming the Couscous

Steam the couscous for 10 minutes, fluff with a fork, then repeat the process twice more for a fluffy texture.

Use medium heat for steaming.

Cooking the Chicken

In a large pot, sauté chopped onions in olive oil, add marinated chicken, and cook until golden. Add water, cover, and simmer until cooked through.

Use low heat for simmering.

Combining Ingredients

Mix steamed couscous with toasted almonds and raisins, then layer over the cooked chicken.

Plating & Serving