Dinner · 75 min · moroccan

Seffa (Sweet Vermicelli with Chicken)

This is the kind of Moroccan dinner you’ll make on repeat — angel hair and chicken, 75 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Angel hair
• 1.5 lb Chicken
• 1 Onion
• 0.75 cup Almonds
• 0.5 cup Powdered sugar
• 2 tsp Cinnamon
• 4 tbsp Butter
• 1 tsp Ginger
• 0.5 tsp Turmeric
• 1.5 tsp Salt

Steps

1. Poach the chicken with the onion, ginger, and turmeric until tender, 30 minutes. Shred the meat and keep the broth — the vermicelli steams over it.
2. Toss the dry vermicelli with 2 tablespoons of oil and steam it over the simmering broth for 15 minutes. Then rinse with cold water, toss with salted water, and steam twice more — the triple steam is what makes seffa impossibly fluffy.
3. Work the butter through the hot vermicelli until every strand glistens.
4. Mound the vermicelli on a platter and arrange the shredded chicken over the center.
5. Dust the whole thing with powdered sugar and cinnamon in stripes, and scatter the toasted almonds over the top.
6. Serve immediately, letting everyone mix the sweet, cinnamon-dusted noodles with the savory chicken. Seffa is celebration food — sweet, savory, and steaming.

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