Sfenj

Airy Moroccan ring doughnuts fried until golden and dusted with sugar, sold fresh at every morning market.

Ingredients

• 1 kg chickpeas
• 300g vermicelli noodles
• 2 tsp finely chopped red onion
• 1 tsp ground cinnamon
• 1/4 cup olive oil
• 200g red onions
• a handful of fresh parsley, chopped
• pitted dates, to taste
• 1 cup water
• 1 1/2 tsp sweet paprika

Instructions

1. 1

   Prepare the couscous base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the chicken thighs, carrots, sliced shallots, and sweet paprika, mixing well so everything is evenly seasoned.

3. 3

   Heat olive oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the couscous until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the chicken thighs mixture until cooked through and lightly charred at the edges, about 20 mins.

6. 6

   Assemble by layering the couscous with the filling, a spoonful of honey, and a scattering of parsley.

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