Moroccan Couscous Tfaya (Printable View)
Fluffy couscous topped with spiced chicken, sweet caramelized onions, plump raisins, and crunchy almonds.
# What You Need:
→ For the Chicken
01 - 1 whole chicken (about 3.3 lbs), cut into pieces
02 - 2 tablespoons olive oil
03 - 2 large onions, finely chopped
04 - 3 garlic cloves, minced
05 - 1 teaspoon ground ginger
06 - 1 teaspoon ground turmeric
07 - 1 teaspoon ground cinnamon
08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground black pepper
10 - 1 teaspoon salt
11 - 1/2 teaspoon ground saffron (or a pinch of saffron threads, optional)
12 - 1/2 teaspoon ground white pepper
13 - 4 cups chicken broth
14 - 1 small bunch fresh cilantro, chopped
15 - 1 small bunch fresh parsley, chopped
→ For the Tfaya (Caramelized Onion Topping)
16 - 3 large onions, thinly sliced
17 - 1 cup golden raisins
18 - 3 tablespoons unsalted butter or olive oil
19 - 1/2 cup slivered almonds
20 - 1/2 cup honey
21 - 1 teaspoon ground cinnamon
22 - 1/2 teaspoon salt
23 - 1/4 teaspoon ground black pepper
→ For the Couscous
24 - 2 cups couscous
25 - 2 tablespoons olive oil
26 - 1 teaspoon salt
27 - 2 1/4 cups boiling water
# How-To Steps:
01 - In a large pot or Dutch oven, heat olive oil over medium heat. Add onions and garlic, sauté until translucent. Add chicken pieces and brown on all sides. Add ginger, turmeric, cinnamon, cumin, black pepper, salt, saffron, and white pepper. Stir to coat chicken in spices. Add chicken broth, cilantro, and parsley. Bring to a boil, then reduce heat, cover, and simmer for 35-40 minutes, or until the chicken is tender.
02 - While the chicken cooks, melt butter (or heat olive oil) in a large skillet over medium heat. Add sliced onions and sauté until soft and golden brown, about 20-25 minutes, stirring occasionally. Add raisins, honey, cinnamon, salt, and black pepper. Cook for another 10 minutes, stirring frequently, until onions are caramelized and sticky. In a dry pan, toast the almonds over medium heat until golden, about 2-3 minutes. Set aside.
03 - Place couscous in a large heatproof bowl. Add olive oil and salt, then pour boiling water over. Cover tightly and let sit for 5 minutes. Fluff with a fork to separate the grains.
04 - Arrange couscous on a large serving platter. Top with chicken pieces and some of the cooking sauce. Spoon the caramelized onion and raisin tfaya over the chicken. Sprinkle with toasted almonds. Serve hot.
# Expert Advice:
01 -
- The contrast between tender spiced chicken and sweet sticky onions creates the kind of flavor harmony that makes people pause after their first bite
- It is a feast dish that looks impressive but relies on pantry spices and patient cooking rather than complex techniques
02 -
- The tfaya can be made two days ahead and actually tastes better after the flavors meld
- Couscous absorbs liquid quickly, so add a splash of water if it seems dry before serving
03 -
- Pat the chicken completely dry before browning for better crust development
- Let the tfaya cook undisturbed for the last five minutes to develop deep caramelization