Entree: Western Sahara – Southern Culinary Region – Seffa (Sweet, spiced steamed couscous or vermicelli crowned with powdered sugar, cinnamon and toasted almonds, often served with 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 1 hr 20 min

Total 1 hr 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (480 ml) (10 oz (285 g)) fine couscous (semolina)
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter, divided
- 2½ cups (600 ml) chicken stock or water, warm
- 1 tsp (5 g) salt, plus more to taste
- 1 whole chicken, cut into pieces, approx. 4 lb (1.8 kg)
- 2 tbsp (30 ml) olive oil for braising
- 1 large onion, finely chopped (about 6 oz (170 g))
- 2 cloves garlic, minced
- 1 tsp (2 g) ground ginger
- 1 tsp (2 g) ground cinnamon, plus extra for dusting
- 1 tsp (2 g) ground turmeric or a pinch of saffron threads
- 1/2 tsp (2 g) ground black pepper
- 1 cup (120 g) blanched almonds, toasted and roughly chopped
- 1/3 cup (65 g) powdered sugar for topping, plus more to taste
- 1/4 cup (40 g) raisins or sultanas, soaked in warm water 10 minutes and drained
- 2 cups (480 ml) water for braising (or chicken stock)
- 1 tbsp (15 ml) orange blossom water (optional)

Show original ingredient measurements

- 2 cups (10 oz / 285 g) fine couscous (semolina)
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter, divided
- 2½ cups (600 ml) chicken stock or water, warm
- 1 tsp (5 g) salt, plus more to taste
- 1 whole chicken, cut into pieces, approx. 4 lb (1.8 kg)
- 2 tbsp (30 ml) olive oil for braising
- 1 large onion, finely chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced
- 1 tsp (2 g) ground ginger
- 1 tsp (2 g) ground cinnamon, plus extra for dusting
- 1 tsp (2 g) ground turmeric or a pinch of saffron threads
- 1/2 tsp (2 g) ground black pepper
- 1 cup (120 g) blanched almonds, toasted and roughly chopped
- 1/3 cup (65 g) powdered sugar for topping, plus more to taste
- 1/4 cup (40 g) raisins or sultanas, soaked in warm water 10 minutes and drained
- 2 cups (480 ml) water for braising (or chicken stock)
- 1 tbsp (15 ml) orange blossom water (optional)

Instructions

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

1. Season chicken pieces with salt, pepper, ground ginger, turmeric (or saffron) and 1 tsp (5 ml) ground cinnamon. In a large pot heat 2 tbsp (30 ml) olive oil over medium-high heat and brown chicken on all sides, 6–8 minutes. Remove chicken and sauté the chopped onion and garlic until soft, 5 minutes. Return chicken to pot, add 2 cups (480 ml) water or stock, cover and simmer gently until very tender, about 35–45 minutes. Keep chicken warm; reserve braising liquid.
2. Place couscous in a large bowl, drizzle with 2 tbsp (30 ml) olive oil and 1 tbsp (15 ml) melted butter and rub between your fingers to coat grains. Pour 2½ cups (600 ml) warm stock or water over couscous, cover and let absorb 5–10 minutes. Fluff with a fork and steam the couscous in a couscoussier or a fine-mesh steamer over simmering braising liquid for 15–20 minutes, then return to bowl, toss with 1 tbsp (15 ml) butter and break up any clumps. Optionally steam a second time 10 minutes for extra lightness.
3. Gently toss in the soaked raisins and half of the toasted almonds into the warm couscous. Stir in orange blossom water if using and adjust salt.
4. To serve, mound the warm couscous onto a large platter in a dome. Arrange braised chicken pieces around or on top of the couscous. Sprinkle the top generously with powdered sugar and dust with additional ground cinnamon. Scatter remaining toasted almonds over the top.
5. Serve immediately, offering extra cinnamon and powdered sugar at the table for guests to add to taste.

1. Season chicken pieces with salt, pepper, ground ginger, turmeric (or saffron) and 1 tsp ground cinnamon. In a large pot heat 2 tbsp olive oil over medium-high heat and brown chicken on all sides, 6–8 minutes. Remove chicken and sauté the chopped onion and garlic until soft, 5 minutes. Return chicken to pot, add 2 cups (480 ml) water or stock, cover and simmer gently until very tender, about 35–45 minutes. Keep chicken warm; reserve braising liquid.
2. Place couscous in a large bowl, drizzle with 2 tbsp olive oil and 1 tbsp melted butter and rub between your fingers to coat grains. Pour 2½ cups (600 ml) warm stock or water over couscous, cover and let absorb 5–10 minutes. Fluff with a fork and steam the couscous in a couscoussier or a fine-mesh steamer over simmering braising liquid for 15–20 minutes, then return to bowl, toss with 1 tbsp butter and break up any clumps. Optionally steam a second time 10 minutes for extra lightness.
3. Gently toss in the soaked raisins and half of the toasted almonds into the warm couscous. Stir in orange blossom water if using and adjust salt.
4. To serve, mound the warm couscous onto a large platter in a dome. Arrange braised chicken pieces around or on top of the couscous. Sprinkle the top generously with powdered sugar and dust with additional ground cinnamon. Scatter remaining toasted almonds over the top.
5. Serve immediately, offering extra cinnamon and powdered sugar at the table for guests to add to taste.