1 chicken cut into pieces
500g vermicelli cooked seffa (see article above)
2 large onion chopped
1 tsp turmeric
1 and 1/2 tsp ground cinnamon
1/2 tsp ginger
Half pepper c.àc
a few saffron threads
A small bunch of parsley or fresh coriander
In a pan fry the meat with spices, onion and oil. Once the onion is translucent and begins to melt, poured a glass of water, add the sprig of parsley and cover to cook until the chicken is tender.
Reduce the sauce and adjust the seasoning.
Serve hot, with a layer of noodles Seffa first layer in the dish, place the meat with much reduced over sauce and cover all vermicelli seffa forming a dome.
Garnish with toasted and crushed, powdered cinnamon and sugar almonds.