Entree: Morocco – Rif Mountains – السفة المدفونة ➤ Seffa Medfouna (Sweet steamed couscous layered over braised meat and topped with cinnamon, powdered sugar and toasted nuts)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 10 min

Additional 10 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) bone-in chicken pieces (thighs and drumsticks), trimmed
- 2 cups (12 oz / 340 g) fine couscous (or fine semolina for steaming)
- 2 cups (480 ml) boiling chicken broth or water
- 3 tbsp (45 ml) olive oil
- 1 large onion, finely chopped (about 150 g)
- 3 garlic cloves, minced (about 10 g)
- 1 tsp (2 g) ground ginger
- 1 tsp (2 g) ground cinnamon (plus extra for topping)
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (2.5 g) fine salt, plus more to taste
- 1/4 tsp (1 g) ground black pepper
- 1/8 tsp (0.5 g) saffron threads, soaked in 2 tbsp (30 ml) warm water (optional)
- 1/2 cup (75 g) raisins or dried prunes, soaked in warm water and drained
- 6 tbsp (85 g) unsalted butter, melted
- 1/2 cup (60 g) powdered sugar for dusting (adjust to taste)
- 1/2 cup (50 g) toasted slivered almonds
- 2 tbsp (8 g) toasted sesame seeds (optional)
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Season the chicken with 1/4 tsp salt, pepper, and 1/2 tsp cinnamon. In a large pot, heat 2 tbsp olive oil over medium heat; brown chicken on all sides, then remove and set aside.
2. In the same pot add remaining 1 tbsp olive oil and the chopped onion; sauté until translucent, then add garlic, ground ginger, turmeric and the soaked saffron with its water; cook 1 minute until aromatic.
3. Return the chicken to the pot, add raisins, cover with about 3 cups (720 ml) water or enough to nearly submerge the chicken, bring to a simmer, cover and braise gently 30–40 minutes until chicken is tender and cooking liquid is flavorful; adjust salt.
4. Meanwhile, prepare the couscous by placing it in a large bowl and sprinkling with 1/2 tsp salt; pour 2 cups (480 ml) boiling chicken broth or water over the couscous, cover and let sit 5 minutes, then fluff with a fork. For more traditional texture, steam the couscous in a couscoussier for 20–30 minutes, fluffing and adding a little butter between steamings.
5. Stir 4 tbsp (55 g) of the melted butter into the fluffed couscous to coat grains and keep them separate; taste and adjust for salt and a touch of cinnamon if desired.
6. To assemble seffa medfouna, place braised chicken pieces in a shallow serving dish so they are partially hidden; mound the buttered couscous over and around the chicken to "bury" it.
7. Sift powdered sugar over the top, sprinkle generously with ground cinnamon, then scatter toasted almonds and sesame seeds; drizzle remaining melted butter over the nuts for sheen.
8. Garnish with chopped parsley or cilantro and serve warm, pulling aside the couscous to reveal the meat beneath as you eat.