RECETTE RAMADAN 🌙 SEFFA MEDFOUNA Maison : Moelleuse, Parfumée et Irrésistible !

Ingredients

• 3 tablespoons Olive Oil (extra‑virgin, for browning chicken)
• 2 tablespoons Sunflower Oil (for coating vermicelli)
• 3 large pieces Chicken Thighs, Skinless (bone‑in, skin removed; will be deboned after cooking)
• 4 large Onion (coarsely chopped)
• 1 small bunch Fresh Parsley (roughly chopped)
• 1 teaspoon Turmeric Powder
• 1 teaspoon Ground Ginger
• 1 teaspoon Ground Black Pepper
• 1 teaspoon Salt
• a few threads Saffron Threads (soaked in 150 ml warm water)
• 1 Cinnamon Stick
• 1 teaspoon Ground Cinnamon
• 50 grams Unsalted Butter (cut into cubes)
• 100 grams Raisins (brown or white) (split 50 g for sauce, 50 g for vermicelli)
• 3 tablespoons Honey (good quality)
• 3 tablespoons Powdered Sugar (Icing Sugar) (adjust to taste, 2‑3 tbsp)
• 500 grams Angel Hair Vermicelli (fine, also called cheveux d'ange)
• 20 grams Almonds, sliced (for garnish)

Instructions

1. Prepare Ingredients

   Chop the onions coarsely, mince the parsley, remove the skin from the chicken thighs and cut each thigh in half. Soak the saffron threads in 150 ml warm water.

   Time: PT10M

2. Brown the Chicken

   Heat 3 Tbsp olive oil in the pot over medium‑high heat. Add the chicken pieces and brown on all sides, about 8‑10 minutes.

   Time: PT10M

3. Sauté Onions and Spices

   Add the chopped onions to the pot. Sprinkle turmeric, ground ginger, black pepper, salt, and the cinnamon stick. Cook, stirring, until the onions soften and release their moisture, about 5 minutes.

   Time: PT5M

4. Simmer Chicken with Saffron

   Pour the saffron‑water mixture and an additional 200 ml water into the pot. Add the parsley bunch. Cover and simmer gently for 30 minutes until the chicken is tender.

   Time: PT30M

5. Coat Vermicelli with Oil

   Place the vermicelli in a large bowl and drizzle 2 Tbsp sunflower oil over it. Toss gently to coat each strand without breaking them.

   Time: PT5M

6. First Steam of Vermicelli

   Transfer the oiled vermicelli to the steamer basket. Steam, covered, for 20 minutes.

   Time: PT20M

7. Debone the Chicken

   Remove the cooked chicken from the pot, let it cool slightly, then pull the meat off the bones, discarding the bones. Set the shredded chicken aside.

   Time: PT5M

8. Reduce the Sauce

   Return the pot to medium heat, remove the cinnamon stick, and let the sauce reduce, stirring occasionally, for about 15 minutes until it thickens.

   Time: PT15M

9. Finish the Filling Sauce

   Stir in 3 Tbsp honey, 1 tsp ground cinnamon, and 50 g raisins. Cook, stirring, for another 5 minutes until the mixture is glossy and the raisins are plump.

   Time: PT5M

10. Drain and Re‑hydrate Vermicelli

    Place the first‑steamed vermicelli in a large bowl. Pour 1 L boiling water over it, then ladle in hot water three times, mixing gently with a fork after each ladle until the water is absorbed.

    Time: PT5M

11. Second Steam

    Let the vermicelli sit for 5 minutes to absorb remaining moisture, then return it to the steamer basket and steam for another 15 minutes.

    Time: PT15M

12. Final Steam with Salt and Remaining Raisins

    Dissolve 1 Tbsp salt in a ladle of hot water. Drizzle this over the vermicelli, add the remaining 50 g raisins, and steam for a final 10 minutes.

    Time: PT10M

13. Butter‑Sugar Finish

    Melt the 50 g butter in a small pan. Add the powdered sugar and stir until smooth. Fold this mixture into the steamed vermicelli until evenly coated.

    Time: PT5M

14. Assemble the Dish

    In a serving platter, spread a layer of vermicelli, then a generous layer of the chicken‑onion‑raisin filling, and top with another layer of vermicelli. Shape into a dome or pyramid. Garnish with caramelized onion bits, sliced almonds, a dusting of cinnamon and powdered sugar.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g