Seffa with chicken cockerels

Preparation :
1- Preparation of the cockerel sauce:
In a pot over low heat, toss the onion in the oil and a little salt. Add chicken cockerels, half the parsley and spices.
2- Wet with 10 cl of water, bring to a boil and cover and simmer, turning the cockerels regularly.
3- Once the cockerels are cooked, take them out of the pot and keep them warm. Add the remaining parsley and honey to the onion sauce while continuing to cook on low heat and stirring until thickened.
4- To train the Seffa * with the cockerels:
Stir in raisins and vermicelli during the last steaming.
5- Coat the hot vermicelli with butter and arrange it on a serving dish, top with onion sauce and garnish with cockerels.
6- Decorate the grilled almonds dish. Serve the dish with cinnamon and icing sugar.

ingrédients :
For the sauce:
6 chicken cockerels
4 large onions, finely chopped
1 bunch of minced parsley
2 cinnamon sticks
8 saffron pistils
1 C. cone of ginger
1 C. coffee turmeric
1 C. rancid butter
8 cl of sunflower oil
1 to 2 tbsp. honey
To serve :
500 g steamed vermicelli (click on the link in the preparation)
20 g of butter
100 g raisins
250 g blanched and toasted almonds
1 C. cinnamon
2 tbsp. tablespoon icing sugar

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