Moroccan cuisine · Soups & Stews

Tajine Sfaria

Light chicken tajine with saffron, topped with golden onion confit, raisins, and toasted almonds.

Ingredients · for 4 servings

• 1 chicken, cut into pieces
• 1 kg onions
• 1/2 tsp saffron threads
• 1 tsp ground ginger
• 1 cinnamon stick
• 100 g raisins
• 100 g almonds (blanched)
• 2 tbsp honey
• 60 g butter
• 3 tbsp olive oil
• 1/2 bunch cilantro
• Salt, pepper

Instructions

1. Soak the raisins in lukewarm water for 20 min, dissolve the saffron threads in 3 tbsp hot water, and slice 600 g of the onions into thin half-rings, roughly dicing the rest.
2. Heat the butter and olive oil in a wide braising pot, and sauté the chicken pieces with the diced onions, ginger, cinnamon stick, saffron water, salt, and pepper over medium heat for 10 min without browning.
3. Pour in 300 ml water and braise gently, covered, for 45 min, until the meat is starting to loosen from the bone; remove the chicken and keep warm.
4. Add the halved onion rings to the braising liquid and simmer uncovered over low heat for 25–30 min, until they break down into a light, thick confit and the sauce has almost no liquid left.
5. Drain the raisins, stir in the honey, and let them steep for 5 min, meanwhile toasting the almonds in a dry pan until golden brown.
6. Return the chicken to the pot, warm it through briefly, coat it with the onion confit, and serve sprinkled with almonds and chopped cilantro.