Moroccan Chicken Vermicelli (Seffa Medfouna) / سفة مدفونة بالدجاج - CookingWithAlia - Episode 862 скачать в хорошем качестве

Moroccan Chicken Vermicelli (Seffa Medfouna) / سفة مدفونة بالدجاج - CookingWithAlia - Episode 862

Let's Prepare this delicious and amazing Seffa Medfouna recipe. RECIPE: https://www.cookingwithalia.com/862-m... INGREDIENTS: For the chicken: 1 chicken, cut into large pieces 1 kg (1 pounds) white onions, sliced 2 garlic cloves, grated 1 teaspoon salt 1 teaspoon ground turmeric 1 teaspoon ground ginger 1/2 teaspoon black pepper 1 teaspoon chicken spice mix 1 teaspoon clarified butter (Moroccan smen) 3 tablespoons olive oil 3 tablespoons vegetable oil 250 milliliters (1 cup) water 3 teaspoons ground cinnamon 3 cinnamon sticks 2 tablespoons honey For the vermicelli (Seffa): 500 grams (0.5 pounds) dry broken vermicelli 6 tablespoons vegetable oil 3 tablespoons butter 2 tablespoons powdered milk 1 teaspoon salt 125 grams (1/2 cup) raisins, soaked in water 750 milliliters (3 cups) water For decoration: 125 grams (1/2 cup) dried apricots 125 grams (1/2 cup) dates 100 grams (1/3 cup) walnut halves 2 tablespoons honey 2 tablespoons orange blossom water 250 milliliters (1 cup) water 100 grams (1/3 cup) almonds, blanched & fried 10 quail eggs, boiled and peeled and coated with poppy seeds DIRECTIONS: Step 1: Preparing the chicken 1- In a large pot over medium heat, add the olive oil and vegetable oil, chicken pieces, onions, garlic, chicken spices, salt, turmeric, ginger, black pepper, smen, and the cinnamon sticks. Mix all the ingredients together using a wooden spoon until well combined. 2- Cover the pot and cook the chicken, stirring from time to time for 5 minutes. 3- Add the water, increase the heat to medium-high, cover the pot and cook the chicken for 45 minutes or until it is done. Make sure to check on the chicken and stir from time to time. Adjust the seasoning if needed. 4- Remove the chicken from the pot and keep the sauce in the pot. Place the chicken in a plate, and let cool down. Once cool, remove the chicken from the bones and shred it. 5- Add the cinnamon and honey to the sauce and cook uncover on high-heat for 10 minutes stirring from time to time with a wooden spoon until the sauce reduces and becomes thick. 6- Turn off the heat, bring back the chicken to the pot, mix well until well combined. Cover the pot and keep the chicken there until ready to serve. Step 2: Preparing the vermicelli (Seffa) 7- Put a couscous pot (or any regular steamer) over medium heat, and fill the pot bottom with water and add 2 lemon slices. 8- In a large plate, add the vermicelli, the vegetable oil and gently mix with hands until it is completely coated with oil. 9- Place the vermicelli in the top part of the couscous pot, cover and steam over medium heat for about 20 minutes or until you see the first steam coming out from the vermicelli. 10- Remove the vermicelli from the top part of the pot and place it in a large plate. 11- Add the salt and 1 cup of water (or more if the vermicelli is too dry), and mix the vermicelli with hands or a wooden spoon until well combined. Let rest for 5 minutes. Return the vermicelli to the pot, cover and steam once again for 15 minutes or until the steam comes out from the vermicelli. 12- Put the vermicelli in a large plate, add the powdered milk and 1 cup water (or more if the vermicelli is too dry), and mix once again using hands until well combined. Let rest for 5 minutes. 13- Place the raisins in the top part of the couscous pot, add the vermicelli, cover and steam for a third time for about 10 minutes until it is done. Make sure not to over cook the vermicelli. 14- When the vermicelli is soft and tender, transfer it to a large plate, add the butter and gently mix it using a fork until well combined. Step 3: Decoration 15- In a pan over medium heat, add the dried apricots, water, honey and orange blossom water. Cook for 10 minutes until caramelized. Set aside. 16- Cook the dates the same way as the dried apricots. 17- In a large plate, place a layer of vermicelli. Put the chicken mixture (that you heat up right before serving) on top of the vermicelli and cover it with the rest of the vermicelli into a dome shape. 18- Decorate the seffa medfouna with the caramelized apricots, the caramelized dates, almonds, walnuts and eggs. Serve immediately!