SEFFA MEDFOUNA WITH CHICKEN

PREPARATION :

1- In a pot over low heat, place the onion, chicken, spices and oil. Brown the whole thing for 10 minutes, stirring regularly. Add rancid butter, half the parsley and water. Cover and simmer covered and stirring occasionally until chicken is cooked.
2- Remove the chicken from the pot and add the remaining parsley, continue cooking the sauce until the onion takes a consistency of compote.
3- Bone the chicken and put it back with the onion sauce.
4- In a large dish, coat the hot vermicelli with butter. 5- Arrange half of the vermicelli in a serving dish and garnish with onion chicken.
5- Cover with the remaining vermicelli and garnish with crushed almonds, icing sugar and cinnamon.
6- Serve the hot dish with milk perfumed with orange blossom water.

INGREDIENTS :

1 chicken 1.5 kg cut into pieces
1 kg finely chopped onion
1 bunch of minced parsley
5 c. oil soup
1 C. rancid butter "Smen" (optional)
1 C. ginger
1 C. turmeric
1/2 c. pepper
8 saffron pistils
2 cinnamon sticks
10 cl of water
Salt
For the vermicelli:
500 g steamed angel hair
1 C. butter
250 g blanched, grilled and crushed almonds
80 g icing sugar
1 C. cinnamon

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