Moroccan Couscous Tfaya (Printer-friendly)

Fluffy couscous topped with sweet caramelized onions, raisins, and almonds, served with spiced chicken.

# What You'll Need:

→ For the Chicken

01 - 1 whole chicken (approximately 3.3 pounds), cut into serving 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 It:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Sauté onions and garlic until translucent, approximately 3-4 minutes. Add chicken pieces and brown thoroughly on all sides, about 5-6 minutes. Sprinkle with ginger, turmeric, cinnamon, cumin, black pepper, salt, saffron, and white pepper, stirring to coat the chicken evenly with the spice mixture.
02 - Pour in chicken broth and add chopped cilantro and parsley. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until the chicken is tender and fully cooked through.
03 - While the chicken simmers, melt butter or heat olive oil in a large skillet over medium heat. Add thinly sliced onions and sauté for 20-25 minutes, stirring occasionally, until soft and golden brown.
04 - Stir in raisins, honey, cinnamon, salt, and black pepper to the caramelized onions. Continue cooking for another 10 minutes, stirring frequently, until the mixture becomes sticky and the onions are deeply caramelized. Meanwhile, toast slivered almonds in a dry pan over medium heat for 2-3 minutes until golden, then set aside.
05 - Place couscous in a large heatproof bowl. Add olive oil and salt, then pour boiling water over the grains. Cover tightly and let stand for 5 minutes. Fluff with a fork to separate individual grains.
06 - Spread the prepared couscous over a large serving platter. Arrange tender chicken pieces on top, drizzling with some of the cooking sauce. Spoon the caramelized onion and raisin tfaya over the chicken. Garnish with toasted almonds and serve immediately while hot.

# Expert Hints:

01 -
  • The sweet and savory combo creates layers of flavor that make everyone ask for seconds
  • It looks impressive but comes together with mostly pantry staples
  • The aroma alone will make your kitchen feel like a Moroccan restaurant
02 -
  • The tfaya onions need longer than you think to reach proper caramelization, so dont rush this step
  • Letting the couscous steam covered with a towel while you finish assembly keeps it light and fluffy
  • The sauce should be generously spooned over the couscous, not just the chicken, for full flavor
03 -
  • Pat the chicken completely dry before searing for better browning
  • Warm your serving platter so the food stays hot longer
  • Reserve some fresh herbs for garnish to brighten the final dish

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