📝 About This Recipe
Seffa Medfouna is a show-stopping Moroccan masterpiece that translates to 'buried'—referring to the succulent, saffron-infused chicken hidden beneath a mountain of steaming, buttery couscous. This dish is a celebration of contrasts, blending the savory depth of slow-cooked poultry with the delicate sweetness of cinnamon, powdered sugar, and toasted almonds. It is traditionally served at weddings and special gatherings, offering a sensory journey through the heart of Maghrebi hospitality.
🥗 Ingredients
The Chicken Base
- 1 kg Whole chicken (cut into pieces, skin removed)
- 3 large Yellow onions (finely chopped)
- 1 tablespoon Ginger powder
- 1 teaspoon Turmeric
- 1 Cinnamon stick
- 1/2 teaspoon Saffron threads (crushed and soaked in 2 tbsp warm water)
- 1 bunch Cilantro and Parsley bouquet (tied with string)
- 3 tablespoons Vegetable oil
- 1 teaspoon Smoked butter (Smen) (optional, for authentic fermented flavor)
The Sweet Couscous (Seffa)
- 500 grams Fine couscous (ensure it is the 'fine' variety)
- 4 tablespoons Unsalted butter (softened)
- 1/2 cup Golden raisins (soaked in water for 15 minutes)
- 1 tablespoon Orange blossom water
- 1 teaspoon Salt
The Garnish
- 1 cup Blanched almonds (fried until golden and coarsely crushed)
- 1/2 cup Powdered sugar (plus extra for serving)
- 2 tablespoons Ground cinnamon (for decoration)
👨🍳 Instructions
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1
In a heavy-bottomed pot or the base of a couscoussier, heat the oil and smen. Add the chicken pieces, chopped onions, ginger, turmeric, salt, and pepper. Sauté over medium heat for 10 minutes until onions are translucent.
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2
Add the saffron water, the cinnamon stick, and the herb bouquet. Pour in just enough water to half-cover the chicken (about 2 cups). Cover and simmer on low heat for 45-60 minutes until the chicken is falling off the bone.
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3
While the chicken cooks, prepare the couscous. Place the dry grains in a large wide bowl (gsaa). Rub with 2 tablespoons of oil and 1/2 cup of water, using your palms to ensure no clumps form.
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4
Steam the couscous in the top of the couscoussier over the simmering chicken (or boiling water) for 20 minutes once steam begins to rise through the grains.
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5
Remove the couscous, return to the bowl, and rake with a fork. Gradually add 1 cup of salted water, tossing to fluff. Let it rest for 10 minutes to absorb the liquid.
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6
Steam the couscous a second time for another 20 minutes. Repeat the fluffing process, this time adding the orange blossom water and a bit more water if the grains feel dry.
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7
For the third and final steaming, mix the soaked raisins into the couscous. Steam for 15 minutes. Once finished, stir in the softened butter and 2 tablespoons of powdered sugar while hot.
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8
Back to the chicken: Once cooked, remove the chicken and the herb bouquet. Shred the chicken meat, discarding bones. Reduce the onion sauce (dagmira) until it is thick, jammy, and the oil separates.
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9
Fold the shredded chicken back into the thick onion reduction. It should be moist but not watery.
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10
To assemble, place half of the buttered couscous on a large serving platter, forming a flat mound.
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11
Spread the chicken and onion mixture evenly over the center, leaving a small border at the edges.
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12
Cover the chicken completely with the remaining couscous, shaping it into a tall, majestic dome.
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13
Decorate the dome with alternating vertical lines of ground cinnamon and powdered sugar. Top the peak with a generous handful of fried crushed almonds.
💡 Chef's Tips
Always use 'Fine' couscous for Seffa; medium or coarse grains won't achieve the delicate, melt-in-your-mouth texture required. Do not rush the onion reduction—the 'dagmira' is where all the concentrated flavor lives, so cook it until it's thick and mahogany-colored. If the couscous feels dry after the second steaming, don't be afraid to add a little more water; it should be light and tender, never crunchy. For the crunchiest almonds, fry them in cold oil and let them heat up gradually to ensure they are golden all the way through.
🍽️ Serving Suggestions
Serve with a small bowl of extra powdered sugar and cinnamon on the side for guests to adjust sweetness. Pair with a hot glass of Moroccan Mint Tea to cut through the richness of the butter and nuts. A side of chilled buttermilk (Lben) is a traditional accompaniment that balances the warm spices. Follow the meal with fresh seasonal fruit like sliced oranges sprinkled with cinnamon.