Moroccan cuisine · Dough, Pasta & Rice

Couscous Tfaya

Couscous with chicken and tfaya made from caramelized onions, raisins and cinnamon, sprinkled with toasted almonds.

Ingredients · for 6 servings

• 500 g couscous
• 1 kg chicken pieces
• 1 kg onions
• 150 g raisins
• 100 g almonds
• 2 tsp cinnamon
• 1 pinch saffron threads
• 1 tsp ground ginger
• 3 tbsp honey
• 50 g butter
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Soak the raisins in warm water for 15 min, cut the onions into thin half-rings, and season the chicken pieces with salt and pepper.
2. Sear the chicken pieces on all sides in 2 tbsp olive oil, pour in the saffron, ginger, 1 tsp cinnamon and 800 ml water, and braise gently covered for 45 min.
3. For the tfaya, cook the onions in butter and the remaining olive oil over low heat for 30 min, until golden brown and sweet.
4. Stir in the drained raisins, honey and remaining cinnamon, and simmer uncovered for 10 min, until glossy and syrupy.
5. Pour 300 ml of the chicken broth over the couscous, let it swell for 10 min, and fluff with a fork; toast the almonds in a dry pan until golden brown.
6. Mound the couscous on a platter, place the chicken on top, cover with the tfaya, and sprinkle with the toasted almonds.