Chicken with Seffa (Vermicelli)
Let me share a family secret with you. A savory-sweet delight. Steamed vermicelli served over a savory, ginger-spiced chicken stew, garnished with almonds and cinnamon. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Nutritional Values (Per Serving)
Ingredients
- Broken vermicelli
- Chicken
- Onions
- Ginger
- Saffron
- Cinnamon
- Almonds
- Powdered sugar
- 1 tsp Salt (or to taste)
- 1/2 tsp Black Pepper
- 3 tbsp Olive Oil
Step-by-Step Instructions
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Steam the vermicelli three times until soft and fluffy tossing with butter.
Cook the chicken in a fragrant broth with onions ginger and saffron.
Place the chicken and its sauce in a dish and cover it completely with a mound of the steamed vermicelli.
Decorate the top with lines of cinnamon powdered sugar and toasted almonds.
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
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Pair It With
Trust us, have a glass with this. It cuts the richness perfectly.
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