Ingredients:
🔸 For the couscous (Seffa):
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1 kg medium-grain couscous
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A bit of olive oil
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Salt
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Water for steaming
🔸 For the daghmira (sauce):
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1 whole chicken or cut into pieces
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1 large onion, finely chopped
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1 tsp ground ginger
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½ tsp turmeric
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1 tsp black pepper
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Salt to taste
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1 cinnamon stick + a pinch of ground cinnamon
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A pinch of saffron threads (optional)
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Olive oil + vegetable oil
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A small bunch of parsley (tied)
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Water
🔸 For decoration:
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Fried or roasted almonds (crushed or whole)
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Raisins (soaked and steamed)
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Ground cinnamon and powdered sugar
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Boiled eggs (optional)
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Fried vermicelli (for a fancier presentation)
Preparation:
1. Prepare the daghmira (sauce):
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In a pot, add the onion, spices, oils, chicken, and parsley.
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Sauté everything well, then add water and cook until the chicken becomes tender.
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Remove the chicken and reduce the sauce until it becomes slightly thick.
2. Prepare the Seffa (couscous):
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Moisten the couscous with salted water and mix with a little oil. Let it rest.
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Steam the couscous 3 times, moistening it slightly each time before steaming again.
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After the last steaming, you can mix in a bit of butter for extra flavor.
3. Prestige-style serving:
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In a large serving dish, place a layer of couscous, then the chicken in the center with some of the daghmira sauce.
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Cover with another layer of couscous.
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Decorate the top with raisins, almonds, cinnamon, powdered sugar, and slices of boiled eggs if desired.
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You can drizzle more sauce on top or around the edges for extra flavor.
💡 Tips:
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For a more elegant presentation, you can mold the couscous using a round mold, hide the chicken inside, and gently cover with couscous on top.
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Make sure to use a thick, rich sauce (daghmira) for extra taste and aroma.
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