Seffa Recipe: Moroccan chicken with vermicelli The Best traditional Recipe

Some recipes do more than just fill our bellies, they transport us. They remind us of family, of simpler times, of laughter echoing through the kitchen while cinnamon lingers in the air.

This Seffa recipe, a traditional Moroccan chicken with vermicelli recipe is one of those dishes for me. I first tasted it at my friend Salma’s house after my divorce. I remember watching her gently layer sweetened steamed vermicelli over tender, spice-kissed chicken, topped with powdered sugar and toasted almonds. It felt like love served on a plate.

Today, I make this dish when I need warmth, when my heart is heavy, or when I want my kids to know how much I love them, not with words, but with food.

If you’ve never had seffa Moroccan chicken with vermicelli, you’re in for a sweet and savory journey rooted in generations of North African tradition with just enough soul to make it your own.

What Makes This Recipe Special

What I adore most about this seffa Moroccan chicken with vermicelli recipe is the unexpected harmony between sweet and savory.

• The chicken is stewed with onions, saffron, ginger, and cinnamon until fall-apart tender.
• The vermicelli is steamed (not boiled!) to achieve a light, fluffy texture then dusted with powdered sugar, cinnamon, and toasted almonds or raisins.
• It’s a showstopper on any table, perfect for holidays, family dinners, or simply when you want to feel connected to something bigger than yourself.

This recipe feels fancy, but it’s easier than it looks and you can prep much of it ahead of time.

Ingredients You’ll Need

Here’s everything you’ll need to make the best homemade seffa recipe:

For the chicken base:

• 1 whole chicken (cut into pieces) or 4–6 bone-in chicken thighs
• 2 large onions, finely chopped (they create a sweet base)
• 2 tablespoons olive oil or smen (Moroccan fermented butter, optional)
• 1 teaspoon ground ginger – adds warmth
• 1 teaspoon turmeric or a few threads of saffron
• 1 cinnamon stick – for sweet-earthy depth
• Salt and pepper, to taste
• 1/4 cup water

For the vermicelli layer:

• 1 lb fine vermicelli noodles (you’ll steam these!)
• 2 tablespoons vegetable oil or butter
• 1/2 teaspoon salt

For garnish and layering:

• 1/2 cup raisins, soaked
• 1/2 cup slivered almonds, toasted
• 3–4 tablespoons powdered sugar
• 1 teaspoon ground cinnamon

Substitutions:

• No vermicelli? Try broken angel hair pasta or steamed couscous.
• No saffron? Use turmeric for color and warmth.

How to Make Seffa Recipe Step-by-Step

This dish has two main parts: the Moroccan chicken base and the steamed vermicelli topping. It might look long, but I promise it’s all heart and no hassle.

Step 1: Cook the Moroccan Chicken With Vermicelli Recipe Base

1. In a large pot or tagine, heat olive oil or smen over medium heat.
2. Add chopped onions, spices (ginger, turmeric, cinnamon), and salt/pepper. Sauté until fragrant.
3. Add chicken pieces and brown slightly.
4. Add 1/4 cup water, cover, and simmer for 30–40 minutes, until chicken is tender and infused with flavor.

Step 2: Steam the Vermicelli (Do Not Boil!)

1. Soak the vermicelli in warm salted water for 10 minutes, then drain.
2. Toss noodles with a drizzle of oil or butter to prevent sticking.
3. Place in a steamer basket over simmering water (or couscoussier if you have one).
4. Steam for 20 minutes, fluff with a fork, then steam again for 10 minutes until soft and airy.

Step 3: Sweeten & Assemble

1. Once the chicken is done, remove it from the pot.
2. Toss steamed vermicelli with a little cinnamon and powdered sugar.
3. On a large serving dish, layer half the sweet vermicelli.
4. Nestle the chicken pieces on top.
5. Cover with the rest of the vermicelli.
6. Garnish with raisins, toasted almonds, extra cinnamon, and powdered sugar.

You can also try my favorite traditional Moroccan recipe: Moroccan Couscous with 7 Vegetables

Helpful Tips & Variations

• Don’t skip the steaming, boiling the noodles will make them soggy.
• Use a couscoussier or metal colander fitted over a pot to steam if needed.
• Add a touch of orange blossom water to the garnish for a floral twist.
• Want a vegetarian version? Use chickpeas and vegetable broth instead of chicken.
• For added crunch, top with roasted sesame seeds too.

This Moroccan chicken with vermicelli recipe can easily be doubled and is great for entertaining!

What to Serve With It

Since seffa is already a full-flavor experience, keep your sides light and refreshing:

• Moroccan mint tea – sweet and cleansing
• Cucumber and tomato salad with lemon and parsley
• Chilled orange slices with cinnamon – a classic Moroccan touch

These sides complement the richness of the seffa Moroccan chicken with vermicelli recipe without overpowering it.

Storage & Reheating Tips

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat vermicelli gently in a steamer or microwave with a damp paper towel to avoid drying out.
• The chicken reheats beautifully on the stovetop with a splash of broth or water.

Conclusion

Whether you’re exploring Moroccan cuisine for the first time or bringing an old favorite back to your table, this Seffa recipe offers more than a meal it’s an embrace.

It’s the kind of recipe you make when you want to show love. When words fall short, and comfort is best served warm, fragrant, and sweet.

I hope this dish brings as much joy to your kitchen as it has to mine.

If you try it, please leave a comment below, share it with someone you love, and make sure you Follow us on Facebook. Let’s keep the warmth going.

FAQs About Seffa Recipe

Seffa Recipe (Moroccan Chicken with Vermicelli)

This traditional Seffa recipe layers sweetened steamed vermicelli over tender spiced chicken. A warm and comforting Moroccan dish with a perfect balance of savory and sweet, ideal for holidays or heartfelt family dinners.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Servings: 5 people

Course: lunch

Cuisine: moroccan

Ingredients Method Notes

Ingredients

  

For the Chicken:

• 1 whole chicken cut into pieces or 4–6 bone-in chicken thighs
• 2 large onions finely chopped
• 2 tbsp olive oil or smen Moroccan fermented butter, optional
• 1 tsp ground ginger
• 1 tsp turmeric or a few saffron threads
• 1 cinnamon stick
• Salt and pepper to taste
• 1/4 cup water

For the Vermicelli:

• 1 lb fine vermicelli noodles
• 2 tbsp vegetable oil or butter
• 1/2 tsp salt

For Garnish:

• 1/2 cup raisins soaked in warm water
• 1/2 cup slivered almonds toasted
• 3 –4 tbsp powdered sugar
• 1 tsp ground cinnamon

Method

 

Step 1 – Cook the Chicken:

1. Heat olive oil or smen in a large pot over medium heat.
2. Add chopped onions, ginger, turmeric, cinnamon stick, salt, and pepper. Sauté for 2–3 minutes until fragrant.
3. Add chicken pieces and brown lightly on all sides.
4. Pour in 1/4 cup water, cover, and simmer on low for 30–40 minutes until the chicken is tender and cooked through.

Step 2 – Steam the Vermicelli:

1. Soak vermicelli noodles in warm salted water for 10 minutes. Drain.
2. Toss noodles with a little oil or butter to prevent sticking.
3. Steam the noodles in a couscoussier or steamer basket over boiling water for 20 minutes.
4. Fluff the noodles with a fork, then steam for another 10 minutes until light and soft.

Step 3 – Assemble and Serve:

1. Once the chicken is done, set it aside.
2. Mix the steamed vermicelli with a bit of cinnamon and powdered sugar.
3. On a large serving platter, layer half the sweetened vermicelli.
4. Place chicken pieces on top, then cover with remaining vermicelli.
5. Garnish with raisins, toasted almonds, extra powdered sugar, and cinnamon.

Notes

• Use a couscoussier for best results, but a metal colander over a pot will work.
• Substitute couscous for vermicelli to make Seffa Medfouna.
• Add a splash of orange blossom water for a floral aroma.