Moroccan Seffa with Sweet Chicken
Moroccan Seffa with Chicken is honestly one of my favorite dishes ever. I love making it when I have people coming over because it looks so nice on the table, but it’s not nearly as complicated as it seems.
The seffa is made with fluffy steamed vermicelli, and that icing sugar and peanut mix on top isn’t just for decoration — it adds so much flavor. And the chicken… sweet, cooked with raisins and cinnamon, and just so good. From the ingredients and the steps, you might think this dish is hard to make, but once you start, you’ll see it’s actually pretty easy.
Moroccan Seffa with Chicken (Vermicelli with Cinnamon Chicken)
A classic Moroccan comfort dish—soft steamed seffa piled high with tender chicken, sweet raisins, and a cloud of sugar. Basically, a dessert and a main dish shook hands and became best friends
Servings: 6
Equipment
- Large steamer (kesskass or couscoussier)
- Large pot
- Large tray
- Medium saucepan
- Large frying pan
- Food processor
- Measuring cups and spoons
- Wooden spoon or heat-safe spatula
- Tongs
- Serving platter
Ingredients
For the Chicken
- 2 medium onions finely chopped
- 2 ½ lbs chicken about 1.1 kg, cut into pieces
- ¼ cup parsley + coriander finely chopped (15 g)
- 1 teaspoon turmeric 2.5 g
- ½ teaspoon salt 3 g
- ½ teaspoon black pepper 1 g
- ½ teaspoon turmeric again 2.5 g
- ½ cup golden raisins 75 g
- 2 tablespoons vegetable oil 30 ml
For the Seffa
- 1 kg seffa (short yellow vermicelli) about 2.2 lbs
- Water as needed
- ½ cup vegetable oil 120 ml
- ½ teaspoon salt 3 g
Topping
- 1 cup toasted peanuts 150 g
- ¼ cup granulated sugar 50 g
- Icing sugar for garnish
Instructions
Prepare the Seffa
- Fill a pot with water and bring it to a boil.
- Toss the dry seffa with the ½ cup vegetable oil until every strand is coated.
- Transfer to a steamer and steam for 20 minutes, over medium-low heat, until you see steady steam rising.
- Spread the steamed seffa on a large tray.
- Mix 2 ½ cups water with the salt and sprinkle it evenly over the seffa, letting it absorb.
- Return to the steamer and cook for another 20 minutes.
- Repeat the process one more time: spread again, drizzle another 2 ½ cups water (add a pinch more salt if needed), and steam for a final 20–25 minutes.
- The seffa should be soft, fluffy, and separate, not soggy, not dry, just perfect.
Cook the Chicken
- Heat the oil in a large pot. Add the onions and sauté for 2 minutes.
- Add the chicken, parsley, coriander, turmeric, salt, and pepper. Cook for 2 minutes, stirring to coat the chicken in the spices.
- Pour in enough water to cover the chicken. Cover with a lid and simmer over low heat for 25 minutes.
- Add the raisins, then continue cooking for 15–20 minutes, until the chicken is fully cooked.
- Remove the chicken and set it aside.
- Let the sauce simmer uncovered for 10–15 minutes until slightly thickened and reduced.
Topping
- In a food processor, blend the toasted peanuts with the granulated sugar until finely ground and well combined.
Fry the Chicken
- Heat about 2 cups of vegetable oil in a large pan.
- Lightly fry the cooked chicken pieces until golden.
- Place on paper towels to drain excess oil.
Assemble the Dish
- Place the fluffy seffa onto a large serving platter.
- Create a well in the center and arrange the fried chicken pieces on top.
- Spoon the reduced sauce around or lightly over the chicken.
- Generously sprinkle the peanut-sugar mixture over everything.
- Finish with a dusting of icing sugar—think gentle snowfall in Marrakech.
- Serve it right away with Moroccan mint tea and enjoy.