Moroccan Couscous Tfaya (Print Version)
Fluffy couscous topped with sweet caramelized onions, plump raisins, and toasted almonds, served with spiced chicken.
# 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 pinch of saffron threads
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 Make:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Sauté onions and garlic 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 evenly with spices. Pour in chicken broth, cilantro, and parsley. Bring to a boil, then reduce heat, cover, and simmer for 35–40 minutes until chicken is tender.
02 - While chicken simmers, 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 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 the grains. 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 with harissa and fresh lemon wedges if desired.
# Expert Tips:
01 -
- The contrast between tender spiced chicken and sweet sticky onions creates layers of flavor that make everyone pause after their first bite
- This is the kind of meal that brings people together around the table and keeps them there long after the plates are empty
02 -
- The tfaya onions can burn easily once you add the honey, so stay close to the stove and stir constantly during those final 10 minutes
- Letting the couscous steam longer than 5 minutes makes it gummy, while less time leaves grains hard in the center
03 -
- Pat the chicken dry before adding it to the pot for better browning and more concentrated flavor
- Slice the onions for the tfaya as thinly as possible so they melt into a sticky, jam-like consistency