Seffa Medfouna (Moroccan Buried Chicken with Sweet Vermicelli)

1. 1

   Fill the base of a couscoussier with plenty of salted water and bring it to the boil, then lower to a simmer. Steam the vermicelli or couscous, repeating the steaming with rests in between, four steamings for vermicelli. This is what makes it light rather than claggy.

2. 2

   If using raisins, add the soaked and drained raisins to the final steaming. Alternatively caramelise them: put them in a small pot with a tablespoon each of butter and sugar or honey, cover with water and cook until the liquid is absorbed. Set aside.

3. 3

   While the seffa steams, cook the meat. In a Dutch oven or heavy pot, combine the chicken or meat with the onions, spices, butter, oil and coriander.

4. 4

   Cook gently over medium heat for about 10 minutes, turning frequently to brown on all sides.

5. 5

   For chicken, add no water unless absolutely necessary, it will braise in its own juices. For lamb or beef, add enough water to just cover, and bring to a simmer.

6. 6

   Cover and cook over medium heat, turning occasionally, until very tender, about an hour for chicken, longer for beef or lamb. Add only small amounts of water as needed and take care not to burn it, which would ruin the sauce.

7. 7

   When the meat is tender, reduce the liquids to a thick sauce. Discard the cinnamon stick and adjust the seasoning.

8. 8

   After its final steaming, sweeten the hot vermicelli or couscous by tossing it with the butter and icing sugar to taste.

9. 9

   Layer a quarter to a third of the vermicelli on a very large serving dish. Arrange the meat in the centre and cover it with the sauce.

10. 10

    Pile the remaining vermicelli over the meat, shaping it by hand into a dome so the meat is completely hidden.

11. 11

    Decorate the mound with the ground cinnamon, ground almonds, extra icing sugar and the caramelised raisins.

Africook’s Notes