Seffa with Chicken

DifficultyAdvancedPrep Time45 minsCook Time2 hrs

For the Seffa:

500 g Angel Hair Pasta (Chaariya)

50 ml Vegetable Oil

100 ml Water

60 g Butter

1.50 tsp Salt

For the Chicken:

1 tsp Smen

2 tbsp Vegetable Oil

4 Chicken Thighs (Skin removed)

1.50 tsp Salt

½ tsp Black Pepper

2 tsp Ground Ginger

2 tsp Ground Turmeric

1 stick Cinnamon

1 pinch Saffron Threads

For the Caramelized Onions

3 Onions (Medium Size)

100 g Raisins

For Plating:

Powdered Sugar (To garnish)

Cinnamon (To garnish)

20 Blanched Almonds

10 Fried Almonds

About the Recipe:

This lamb shoulder is steamed until fall-off-the-bone tender, then finished under the grill with butter, garlic, rosemary, and cumin for a beautiful crust.

I use a pressure cooker (or Instant Pot) to cut the cooking time down to about 1½–2 hours, but I also explain how to do it with a regular steamer if you prefer.

The lamb is served Moroccan-style on a large platter with vegetables, olives, and fries underneath so all that flavor drips straight where it belongs.

Almost healthy.
Definitely delicious.

Here’s How It’s Done:

Prep the angel hair pasta
Use angel hair (Moroccan brand if you have it).
Pour 50 ml vegetable oil over the pasta, then massage it in until every strand is lightly coated.
Set up a steamer: add enough water to the bottom pot.
Loosely layer the pasta in the steamer basket.
Steam on medium-high heat for 20 minutes, uncovered.
Cook the chicken
Heat 2 Tbsp vegetable oil in a pot on medium-high.
Add 4 chicken thighs (skin off). Sear briefly on both sides.
Add the spices:
- 1½ tsp salt
- ½ tsp black pepper
- 2 tsp ginger
- 2 tsp turmeric
- 1 cinnamon stick
- a pinch of saffron mixed with hot water (pour in everything, including the flakes)
- smen (optional, adds Moroccan umami)
Cover and cook 35–40 minutes until very tender.
Check occasionally; if it looks dry, add 100–200 ml hot water.
Second steam + separate the threads
After the first 20 minutes, dump the pasta into a wide bowl/tray.
Sprinkle 50–60 ml cold water over it.
Break up every clump with your hands (key for fluffy seffa).
Return to the steamer and steam another 20 minutes, still uncovered.
Repeat until fluffy, then finish with butter
Do another round of 50–60 ml cold water + hand-fluff, then steam 20 minutes.
When it looks very fluffy, mix in:
- 30 g softened butter
- 1½ tsp salt
Steam one last 20 minutes if needed, until perfectly light.
Shred the chicken + start the caramelized onions
Cool slightly, then shred and remove all bones.
In the same pot (with leftover juices, fat, spices), add:
- 3 medium onions, roughly chopped
- 100 g raisins
- keep the cinnamon stick in the pot
Cook on medium, stirring, until onions turn very soft.
Finish the caramelized onions + warm the chicken
Keep cooking until most moisture is gone and the mix turns jammy and glossy.
If it sticks before it softens, add 1–2 Tbsp hot water, then keep reducing.
Turn off the heat.
Set aside a portion for decorating.
Add shredded chicken back in and warm it gently in the onions.
Quick almond crumble + serving
Fry blanched almonds in a little oil until deep golden.
Drain, then crush into a light crumble (not powder).
Mix with a spoon of powdered sugar + a pinch of cinnamon.

Plating: build a flat bed of seffa, add warm chicken, top with caramelized onions, then finish with powdered sugar, cinnamon, and the almond crumble.
For detailed plating tips and visual guidance, see the video on YouTube:
https://youtu.be/Gtn3ToeukDw

Notes & Swaps

If the pasta gets mushy, you used too much water or covered it — keep it uncovered.
Onions should become sweet without sugar — cook longer and keep reducing.
Almonds: toasting works, but frying gives the best crunch.
Serve seffa warm or at room temperature, but keep the chicken warm.