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Moroccan Seffa recipe
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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
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: main
Cuisine: Morocco
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.