Entree: Morocco – Sahara & Southern Morocco – السفة المدفونة ➤ As-Seffa al-Medfouna (Sweet steamed couscous layered over braised meat, topped with cinnamon, sugar, and almonds)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 20 min

Total 2 hrs

Ingredients

- 3 cups (450 g) medium-coarse semolina couscous (for traditional seffa)
- 6 tbsp (90 g) unsalted butter, divided
- 1 tsp (5 g) fine salt for couscous (plus more for stew)
- 1/3 cup (65 g) powdered sugar, plus extra for serving
- 2 tsp (4 g) ground cinnamon, plus extra for dusting
- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg) usable weight
- 3 tbsp (45 ml) olive oil
- 2 large onions, thinly sliced (about 300 g)
- 1 tsp (5 g) salt for the meat
- 1 tsp (2 g) black pepper
- 2 tsp (6 g) ras el hanout
- A pinch of saffron threads, soaked in 2 tbsp (30 ml) warm water
- 4 cups (960 ml) chicken stock or water, plus more if needed
- 1 cup (170 g) cooked chickpeas (canned, drained, or cooked from dried)
- 1 cup (120 g) blanched almonds, toasted and lightly crushed/slivered
- 3 tbsp (45 ml) vegetable oil or additional butter for finishing couscous
- Fresh cilantro for garnish

Instructions

1. Season the chicken pieces with 1 tsp (5 g) salt, 1 tsp (2 g) pepper and 1 tsp (3 g) of the ras el hanout. In a large heavy pot or Dutch oven, heat 3 tbsp (45 ml) olive oil over medium-high heat and brown the chicken in batches, 4–5 minutes per side. Remove browned pieces and set aside.
2. In the same pot, add sliced onions and a pinch of salt and cook over medium heat until soft and caramelized, about 12–15 minutes. Stir in remaining ras el hanout, saffron with its soaking liquid, and add the browned chicken back to the pot. Add chickpeas and enough stock to barely cover the chicken, about 3–4 cups (720–960 ml). Bring to a simmer, then cover and cook gently until chicken is tender, about 35–45 minutes (longer for tougher pieces).
3. While the chicken braises, prepare the couscous: place semolina in a large shallow bowl and rub in 2 tbsp (30 g) softened butter with your fingertips until grains are coated. Sprinkle with 1 tsp (5 g) salt and gradually sprinkle with 1/2 cup (120 ml) warm water, fluffing with your fingers to moisten evenly. Let rest 10 minutes for grains to absorb.
4. Steam the couscous in a couscoussier or a metal colander set over the pot of simmering chicken (ensure it does not touch the liquid). Steam for 15–20 minutes. Remove, spread couscous in a tray, add 2 tbsp (30 g) butter and fluff with a fork to separate grains; if clumped, sprinkle 2–3 tbsp (30–45 ml) warm water while fluffing. Return to steam for another 10–15 minutes until fully tender and light.
5. When chicken is fully cooked and sauce is reduced but saucy, transfer chicken pieces into a large shallow serving bowl. Mound the hot steamed couscous over and around the chicken to “bury” it, gently shaping a high dome.
6. Melt remaining 1 tbsp (15 g) butter and drizzle over the couscous. Sprinkle powdered sugar and ground cinnamon generously over the top, then scatter toasted almonds. Garnish with fresh cilantro. Serve warm, encouraging guests to uncover the meat buried beneath the sweet couscous.