Seffa Medfouna (سفة مدفونة) — Sweet Vermicelli Mound with Hidden Saffron Chicken

• 900 gChicken thighs, bone-in skinless (about 6 small thighs)
• 200 gYellow onion, grated (about 1 large onion)
• 12 gGarlic, finely grated (about 3 cloves)
• 30 mlOlive oil
• 30 gUnsalted butter
• 2 tspGround ginger
• 1 tspGround turmeric
• 1 tspGround black pepper
• 2 tspFine sea salt
• 0.25 tspSaffron threads (crushed and bloomed)
• 60 mlWarm water (for blooming saffron)
• 600 mlChicken stock or water
• 15 gFlat-leaf parsley, chopped
• 15 gCilantro, chopped
• 600 gVermicelli noodles
• 30 mlNeutral oil (sunflower or grapeseed)
• 120 mlWater (for moistening between steaming rounds)
• 80 gUnsalted butter, melted
• 90 gPowdered sugar
• 3 tspGround cinnamon
• 120 gBlanched almonds (toasted and coarsely crushed)

Instructions

1. 1

   Bloom the saffron by crushing the threads and stirring them into 60 ml warm water, then set it aside for 10 minutes. This small step deepens the golden color and ensures the saffron perfumes the chicken evenly.

2. 2

   In a heavy pot over medium heat, warm the olive oil and add the butter until it foams. Add the grated onion and cook for 6–8 minutes, stirring often, until it looks glossy and reduced but not browned.

3. 3

   Stir in the garlic, ginger, turmeric, black pepper, and salt, and cook for 60 seconds to toast the spices. Add the chicken thighs and turn them for 3–4 minutes so they are coated in the aromatic onion mixture.

4. 4

   Pour in the bloomed saffron water and 600 ml stock, then bring to a gentle simmer. Cover and cook for 40–45 minutes, turning the chicken once or twice, until the meat is very tender and pulls from the bone.

5. 5

   Remove the chicken to a plate and keep it covered so it stays juicy. Simmer the sauce uncovered for 10–12 minutes to concentrate it into a lightly thick, onion-rich gravy, then stir in the parsley and cilantro for a fresh finish.

6. 6

   While the sauce reduces, prepare a steamer (couscoussier) with simmering water in the base. Break the vermicelli into 5–7 cm lengths, toss with 30 ml neutral oil and 1 tsp salt, and rub gently between your hands to separate the strands.

7. 7

   Place the vermicelli in the steamer basket and steam for 15 minutes; you should see steady steam escaping. Tip the noodles into a wide tray, sprinkle evenly with 60 ml water, and fluff thoroughly so the moisture is absorbed without clumps.

8. 8

   Return the vermicelli to the steamer and steam for another 15 minutes. Tip it out again, sprinkle with the remaining 60 ml water, and fluff well; this second moistening is what makes seffa light and tender rather than dry.

9. 9

   Steam a third time for 10–12 minutes until the vermicelli tastes fully cooked and feels airy. Transfer to the tray, drizzle with the melted butter, and gently fold and fluff until every strand is glossy and separate.

10. 10

    Bone the chicken and shred it into large, bite-friendly pieces, then mix in 120 ml of the reduced saffron-onion sauce to keep it moist. Reserve the remaining sauce to spoon around the platter at serving so guests can add extra savoriness.

11. 11

    Build the seffa medfouna by mounding half the vermicelli on a large warm platter and creating a shallow well in the center. Fill the well with the shredded chicken, then cover completely with the remaining vermicelli, pressing lightly to form a tall dome.

12. 12

    Finish by dusting the dome with powdered sugar and then striping with cinnamon in a traditional lattice or diagonal lines. Scatter the toasted crushed almonds over the top and serve immediately, with the reserved sauce on the side for a sweet-salty contrast.