Moroccan Seffa Medfouna with Almonds and Raisins
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
For the Chicken
For the Couscous
For the Garnish
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.
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.
Combining Ingredients
Mix steamed couscous with toasted almonds and raisins, then layer over the cooked chicken.
Plating & Serving
Moroccan Seffa Medfouna with Almonds and Raisins
Moroccan Seffa Medfouna with Almonds and Raisins
Plating & Serving
Serve the couscous in a mound over the chicken and sprinkle generously with powdered sugar and ground cinnamon before serving.