Seffa Medfouna with Chicken

Ingredients

Quantities are for one portion.

• 10 galmonds, blanched
• 1 tspcinnamon
• 20 graisins
• 150 gchicken breast
• 15 mlolive oil
• salt and pepper to taste
• 1onion, grated
• 1 tbsppowdered sugar
• 15 gbutter
• 70 gdry vermicelli pasta

Method

1. In a pot, cook the whole chicken breast with the olive oil, grated onion, half the cinnamon, salt, and pepper. Cover with water and simmer until the chicken is tender.
2. Remove the cooked chicken and pull it into shreds. Return the shredded chicken to the broth to keep it moist and warm.
3. Soak the raisins in warm water until plump. Drain well.
4. In a separate pan, melt the butter and fry the blanched almonds until golden.
5. Steam the dry vermicelli by placing it in a colander over boiling water, fluffing it repeatedly until soft and cooked. Fold the plump raisins into the hot pasta.
6. To serve, spread half of the steamed vermicelli on a plate. Layer the wet, savory shredded chicken in the center.
7. 'Hide' the chicken by covering it with the remaining vermicelli. Decorate the top with the almonds, powdered sugar, and the remaining cinnamon.