Moroccan Couscous Tfaya (Print Version)
Fragrant North African couscous crowned with sweet caramelized onions, plump raisins, and crunchy almonds.
# What You'll 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
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
# Directions:
01 - Heat olive oil in a large pot or Dutch oven 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 Tips:
01 -
- The way sweet caramelized onions and plump raisins dance with warm spices creates the most incredible sweet and savory harmony
- One platter feeds a crowd and makes any Tuesday night feel like a celebration worth gathering around
02 -
- The onions for Tfaya cannot be rushed, low and slow cooking is what transforms them into something extraordinary
- Couscous absorbs liquid quickly so fluff it immediately after the resting time or it will turn into a solid block
03 -
- Pat your chicken pieces dry before browning them, this helps them develop a beautiful golden color instead of steaming
- Use a wide skillet for the Tfaya so the onions can spread out and caramelize evenly rather than steam