Seffa Medfouna with Couscous & Chicken

Seffa Medfouna is one of my favorite Moroccan dishes. It is a festive dish and it combines all flavors; it is simply succulent and hearty. We call it "Seffa Medfouna" because the meat (chicken, beef, lamb) is buried or hidden with a dome of steamed vermicelli or couscous, which in turns is flavored with butter and dried raisins. This dish is served as a main dish.

What You'll Need:

For the Chicken Sauce-

1/2 lbs chicken, cut into pieces

1 big onion, finely chopped

1/2 cup fresh parsley, chopped

2 garlic cloves, crushed

1/2 tsp turmeric powder

1/2 tsp ground cinnamon

2 cinnamon sticks

1/2 tsp ginger powder

1/2 tsp pepper (to taste)

1 tsp salt (to taste)

Large pinch of saffron (mandatory)

1 cube chicken bouillon (optional)

4 Tbsp vegetable or olive oil

1 1/2 cups water

1 large egg

For the Seffa-

1 plain couscous box

1/2 cup golden raisin, soaked in water for 10 min

3 Tbsp butter

Powdered sugar and cinnamon, for decorating

What To Do:

1. In a large pot over medium heat, heat oil, add chicken, garlic, onions, parsley, cinnamon sticks, and the rest of the spices. Brown the chicken for about 10 min, then cover the meat with enough water.
2. Cover the pot and let simmer on medium heat, stirring occasionally, for 45 min or until chicken is tender and falls easily off the bones.
3. Remove chicken, reduce heat, remove cinnamon sticks, and let the sauce simmer. Break the egg in the sauce, stirring constantly, the sauce should get thick.
4. Remove Chicken from the bones.
5. Cook couscous according to package instructions.
6. With a fork, fluff with butter. Add the raisins and 2 Tbsp powdered sugar.

Serving Seffa Medfouna-

1. Place 1/3 of couscous mixture in large plate.
2. Arrange the chicken mixture on top in an even layer, then cover with the sauce.
3. Pile the rest of the couscous on top, forming a dome.
4. Decorate in vertical patterns with cinnamon and powdered sugar.
5. Serve immediately.

Enjoy!!

Seffa Medfouna with Couscous & Chicken

Moroccan Chicken Tajine with Rice

I made up this tajine recipe on a complete whim, suprisingly enough, it came out delicious, full of flavor; and it soon became one of my favorites. It can be served with bread, rice, or plain couscous.
And on a side note, I will be featuring a variety of Moroccan tajine recipes, whether with chicken, lamb, or beef. So stay tuned.

What You'll Need:

2 chicken breasts and 2 chicken thighs.
1 big yellow onion cut lenghtwise into 1/2 inch strips
5 garlic cloves, minced
4 Tbsp olive oil
2 cups beef or chicken broth
3/4 cup green olives cut in half
3/4 cup golden raisins
2 fresh bay leaves
2 tsp cumin
3 cinnamon sticks
1/3 cup cut preserved lemons or juice of 1 lemon.
2 tsp saffron powder (or large pinch of saffron threads)
Salt and pepper to taste

What To Do:

1. Sprinkle the chicken, generously, with salt, pepper, and cumin.
2. Heat oil in a tajine or heavy bottom skillet/saucepan. Brown the chicken on both sides for 5-6 min over medium heat.
3. Stir in the onions, garlic, saffron, cinnamon sticks, lemon, olives, raisins, and bay leaves. Season with salt and pepper to taste and pour in enough broth just to cover the chicken.
4. Cover and simmer gently for 30-45 min.
5. Serve immediately. If served with couscous, you can garnish with toasted almonds and fresh mint.

Enjoy!

Moroccan Chicken Tajine with Rice