Entree: Morocco – Marrakesh – السفة المدفونة ➤ Seffa Medfouna (A sweet-savory Moroccan platter of steamed couscous or fine semolina topped with powdered sugar, cinnamon, toasted almonds and often served over tender braised meat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Additional 15 min

Total 1 hr 30 min

Ingredients

- 3 cups (450 g) fine semolina couscous (or fine couscous labeled for steaming)
- 1 1/4 cups (300 ml) water or broth to moisten couscous
- 2 tbsp (30 g) unsalted butter, divided
- 4 bone-in chicken legs, approx. 7 oz (200 g) each
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp (5 g) ground ginger
- 1 tsp (5 g) ground turmeric
- 1/2 tsp (1 g) saffron threads, soaked in 1 tbsp (15 ml) warm water
- 1 cinnamon stick
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 1/2 cup (80 g) golden raisins (optional), soaked in warm water 10 minutes then drained
- 1/2 cup (120 ml) water for braise (plus more as needed)
- 1/2 cup (75 g) blanched almonds
- 1/2 cup (70 g) powdered sugar for dusting
- 2 tsp (4 g) ground cinnamon for dusting
- 2 tbsp (30 g) honey (optional)
- 1 tbsp (15 ml) orange blossom water (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the 4 bone-in chicken legs (approx. 7 oz (200 g) each) dry and season with 1 tsp (5 g) salt and 1/2 tsp (2 g) black pepper. Heat 2 tbsp (30 ml) olive oil in a heavy pot over medium-high heat and brown the chicken on all sides; remove and set aside.
2. In the same pot, add 1 large chopped onion and sauté until translucent. Add 3 minced garlic, 1 tsp (5 g) ground ginger and 1 tsp (5 g) ground turmeric and cook 1 minute until fragrant.
3. Return the chicken to the pot, add the soaked saffron with its water, 1 cinnamon stick, 1/2 cup (120 ml) water and enough additional water or broth to partially cover the chicken (about 1/2–1 cup (120–240 ml)). Cover and simmer gently 35–45 minutes until chicken is tender and sauce reduced. Add raisins, 1 tbsp (15 ml) orange blossom water and 2 tbsp (30 g) honey in the final 5 minutes if using.
4. While chicken braises, prepare the couscous: place 3 cups (450 g) fine semolina couscous in a large bowl, sprinkle with 1 1/4 cups (300 ml) warm water or broth and 1 tbsp (15 g) melted butter; fluff and let absorb 10 minutes. Transfer to a couscoussier or steamer and steam over simmering water for 15–20 minutes until light and fully cooked. Remove, fluff with fork, and mix in remaining 1 tbsp (15 g) butter.
5. Toast 1/2 cup (75 g) blanched almonds in a dry skillet until golden, then half the almonds and roughly chop half, leaving some whole for garnish.
6. To assemble Seffa Medfouna, mound the steamed couscous on a large platter in a gentle dome. Arrange the braised chicken pieces around or partially hidden within the couscous (traditionally the meat is placed underneath or between layers).
7. Sprinkle the couscous generously with 1/2 cup (70 g) powdered sugar and 2 tsp (4 g) ground cinnamon. Scatter the toasted almonds and raisins on top. Serve warm; diners may drizzle extra braising sauce over portions.

1. Pat the 4 bone-in chicken legs (approx. 7 oz / 200 g each) dry and season with 1 tsp (5 g) salt and 1/2 tsp (2 g) black pepper. Heat 2 tbsp (30 ml) olive oil in a heavy pot over medium-high heat and brown the chicken on all sides; remove and set aside.
2. In the same pot, add 1 large chopped onion and sauté until translucent. Add 3 minced garlic, 1 tsp (5 g) ground ginger and 1 tsp (5 g) ground turmeric and cook 1 minute until fragrant.
3. Return the chicken to the pot, add the soaked saffron with its water, 1 cinnamon stick, 1/2 cup (120 ml) water and enough additional water or broth to partially cover the chicken (about 1/2–1 cup / 120–240 ml). Cover and simmer gently 35–45 minutes until chicken is tender and sauce reduced. Add raisins, 1 tbsp (15 ml) orange blossom water and 2 tbsp (30 g) honey in the final 5 minutes if using.
4. While chicken braises, prepare the couscous: place 3 cups (450 g) fine semolina couscous in a large bowl, sprinkle with 1 1/4 cups (300 ml) warm water or broth and 1 tbsp (15 g) melted butter; fluff and let absorb 10 minutes. Transfer to a couscoussier or steamer and steam over simmering water for 15–20 minutes until light and fully cooked. Remove, fluff with fork, and mix in remaining 1 tbsp (15 g) butter.
5. Toast 1/2 cup (75 g) blanched almonds in a dry skillet until golden, then half the almonds and roughly chop half, leaving some whole for garnish.
6. To assemble Seffa Medfouna, mound the steamed couscous on a large platter in a gentle dome. Arrange the braised chicken pieces around or partially hidden within the couscous (traditionally the meat is placed underneath or between layers).
7. Sprinkle the couscous generously with 1/2 cup (70 g) powdered sugar and 2 tsp (4 g) ground cinnamon. Scatter the toasted almonds and raisins on top. Serve warm; diners may drizzle extra braising sauce over portions.