Moroccan Seffa Medfouna

🧂 Ingredients

• 4 tbsp Olive Oil
• 8 Skin-on Bone-in Chicken Thighs
• 1 Red Onion

  finely chopped
• 2 Garlic Cloves

  crushed
• 2 Roma Tomatoes

  finely chopped
• 2 cups Chicken Stock
• Pinch Saffron Threads
• 2 tbsp Tomato Paste
• 2 tsp Ras El Hanout
• 1 tsp Ground Ginger
• 1 tsp Ground Black Pepper
• 2 tbsp Butter
• 1/2 cup Parsley

  chopped
• 10 oz Vermicelli Noodles
• 1 cup Golden Raisins
• 1/2 cup Powdered Sugar
• 1/4 cup Sliced Almonds
• 1/8 tsp Ground Cinnamon
• Kosher Salt

Instructions

• 1 Preheat oven to 400 F. Season chicken thighs with salt and pepper. Place chicken
  on a greased baking sheet and bake for 40-45 minutes until browned and fully
  cooked. Set aside and let cool.
• 2 Heat half the oil in a Dutch Oven over medium heat. Add the onion and cook,
  stirring occasionally, for 3-4 minutes until translucent. Add the garlic and
  tomato and cook for 1 minute.
• 3 Meanwhile, remove crispy chicken skin from the thigh meat and using a French
  knife finely chop. Set aside the skin to use as a garnish before serving. Using
  your hands, shred the chicken off the bones and set aside. Discard chicken
  bones.
• 4 Pour the chicken stock into a glass measuring cup and add the saffron and whisk
  together. Leaf for a few minutes to infuse. The saffron will bleed its deep
  orange colour into the stock.
• 5 Pour the stock into the pot and add the tomato paste, ras el hanout, ginger,
  pepper and a small pinch of salt. Mix well and simmer for 5 minutes.
• 6 Add the butter to the sauce and mix well. Turn up the heat and bubble gently for
  8-10 minutes or until the sauce has reduced by half. Check the seasoning and
  return the chicken to the pot. Add most of the parsley and mix well.
• 7 Meanwhile, cook the vermicelli noodles according to the package instructions in
  a pot of boiling water. Once cooked, drain and return to the pan. Drizzle over
  the remaining 2 tablespoons of olive oil and toss together with golden raisins
  and powdered sugar.
• 8 To serve the dish, divide the noodles between four serving bowls. Garnish with
  remaining parsley, almonds, chopped chicken skin and light dusting of cinnamon.
  Serve immediately.

Nutrition Info