Entree: Western Sahara – National Cuisine – سفة ➤ Seffa (Sweet steamed couscous or vermicelli topped with butter, cinnamon, powdered sugar and toasted almonds often served with spiced chicken)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 55 min

Additional 10 min

Total 1 hr 35 min

Ingredients

- 2 cups (340 g) fine couscous (or fine semolina), for steaming
- 4 tbsp (60 g) unsalted butter, divided
- 1 whole chicken, cut into pieces, approx. 3 lb (1.36 kg)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped, about 8 oz (225 g)
- 3 cloves garlic, minced
- 1 tsp (5 g) ground cinnamon, plus extra for garnish
- 1 tsp (5 g) ground ginger
- 1/2 tsp (2 g) ground turmeric
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 cup (75 g) raisins or sultanas, soaked in warm water for 10 minutes and drained
- 1/4 cup (60 ml) chicken broth (from cooking chicken)
- 1/2 cup (60 g) sliced almonds, toasted
- 1/4 cup (50 g) powdered sugar
- 2 tbsp (30 ml) olive oil
- 1 tsp (2 g) saffron threads soaked in 2 tbsp (30 ml) warm water (optional)

Instructions

1. Season the chicken pieces with 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp cinnamon and 1/2 tsp ginger. In a large pot heat 2 tbsp (30 ml) vegetable oil over medium heat and brown the chicken on all sides, about 6–8 minutes.
2. Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes. Stir in the remaining ground cinnamon, ginger, turmeric, and the soaked saffron with its water if using. Add 1 cup (240 ml) water, bring to a simmer, cover and cook until the chicken is tender, about 30–35 minutes.
3. Remove the chicken from the pot and keep warm. Reserve 1/4 cup (60 ml) of the cooking broth for the couscous. If larger pieces, shred or portion chicken as desired for serving.
4. Meanwhile, prepare the couscous for steaming: place the couscous in a large bowl, add 2 tbsp (30 g) of softened butter and a pinch of salt, and moisten with enough warm water to just hydrate the grains. Fluff with a fork and let rest 5 minutes.
5. Steam the couscous in a couscoussier or a steamer basket over the simmering chicken pot for 15–20 minutes, removing and fluffing once or twice. After steaming, transfer to a bowl, add the reserved 1/4 cup (60 ml) broth and the remaining 2 tbsp (30 g) butter, fluffing to separate grains and keep them very light and moist.
6. In a small skillet, heat 2 tbsp (30 ml) olive oil and sauté the soaked raisins briefly until plump, then remove. In the same skillet, toast the sliced almonds over medium heat until golden, about 3–4 minutes; set aside.
7. To assemble, mound the steamed couscous on a large platter, create a shallow well and arrange the cooked chicken pieces on top or to the side. Sprinkle the top of the couscous generously with powdered sugar and a dusting of ground cinnamon, scatter toasted almonds and the sautéed raisins over everything.
8. Serve warm so guests can mix salty and sweet components on their plate; Seffa is traditionally enjoyed by combining the spiced chicken with the sweetened couscous.