Moroccan Couscous Tfaya with Chicken, Caramelized Onions and Almonds

Ingredients

• 1.5 kg whole chicken (Whole chicken, cleaned and cut into serving pieces if desired)
• 6 onions for chicken (Sliced or quartered)
• 2 cloves garlic (Minced or crushed)
• 0.5 glass olive oil (Approximately 100 ml; used for the chicken and frying the almonds)
• 2 tbsp smen or butter (For the chicken)
• 1 tsp turmeric (For the chicken)
• 1 tsp ground ginger (For the chicken)
• 0.5 tsp black pepper (For the chicken)
• 1 pinch saffron (Diluted in the water used to moisten the chicken; amount is approximate)
• 3 cinnamon sticks (For the chicken broth)
• salt (To taste, for the chicken broth)
• 1 kg fine couscous semolina (Fine semolina couscous)
• 2 small glasses water (Approximately 400 ml total, added in two portions for steaming the couscous)
• salt (To taste, for the couscous)
• 50 g butter (Folded into the couscous after the second steaming)
• 250 g brown raisins (For the tfaya)
• 3 onions for tfaya (Thinly sliced)
• 0.25 tsp turmeric (For the tfaya)
• 0.25 tsp ground ginger (For the tfaya)
• 1 pinch black pepper (For the tfaya)
• 1 tbsp cinnamon (For the tfaya)
• honey (To taste, for caramelizing the tfaya)
• sugar (To taste, for caramelizing the tfaya; amount not specified)
• 150 g blanched almonds (Fried or browned in oil until crisp)
• olive oil for almonds (Use part of the listed olive oil, as needed for frying or browning the almonds)
• salt (To taste, for the tfaya)

Steps

1. 1

   Prepare the chicken by placing it in a large heavy pot with the six onions, garlic, turmeric, ginger, black pepper, saffron, cinnamon sticks, salt, olive oil, and smen or butter.

2. 2

   Add only the saffron-infused water to the pot. Do not add a large quantity of plain water; the onions will release enough liquid to create a concentrated broth.

3. 3

   Cover and simmer the chicken over medium-low heat until it is tender and cooked through and the onions have softened into a rich broth, about 60–75 minutes. Turn the chicken occasionally so it cooks evenly; poultry should reach 165°F/74°C internally.

4. 4

   Place the fine couscous in a wide bowl. Work in the olive oil and salt with your fingers, rubbing and separating the grains so they are lightly coated and loose.

5. 5

   Moisten the couscous with the first small glass of water. Mix thoroughly, breaking up any clumps, then transfer it to the top of a couscoussier or steamer.

6. 6

   Steam the couscous for 20 minutes, or until the grains have begun to swell and feel partly tender.

7. 7

   Remove the couscous from the steamer and work in the second small glass of water, again separating the grains thoroughly. Return it to the steamer for a second steaming until fluffy and tender, about 20 minutes more.

8. 8

   Transfer the steamed couscous to a bowl and fold in the 50 g butter while it is hot, allowing the butter to melt and coat the grains. Adjust the salt if needed.

9. 9

   For the tfaya, place the sliced tfaya onions and raisins in a saucepan with the turmeric, ginger, black pepper, cinnamon, salt, and one ladleful of the chicken broth.

10. 10

    Cook the onion-and-raisin mixture over low to medium-low heat until the onions are very soft and glossy and the raisins are plump, about 20–30 minutes. Stir occasionally and add a little more broth only if the mixture begins to stick.

11. 11

    Add honey and sugar to the tfaya and continue cooking until the liquid reduces and the onions become shiny and lightly caramelized. The finished topping should be thick rather than watery.

12. 12

    Meanwhile, heat olive oil in a skillet and fry or brown the blanched almonds until golden and crisp. Watch them closely because almonds darken quickly. Drain if necessary.

13. 13

    Pile the couscous onto a large serving platter and shape it into a dome. Spoon some of the concentrated chicken broth over the couscous so it is moist but not soupy.

14. 14

    Arrange the cooked chicken in the center of the couscous. Cover the top with the glossy tfaya, then scatter the crisp almonds over the dish and serve hot.

Notes

The source does not specify exact amounts of water for the saffron liquid, honey, sugar, or frying oil, so these are used according to texture and taste. Keep the chicken broth concentrated; the onion juices provide much of the cooking liquid. Serve immediately for the best contrast between the soft tfaya and crisp almonds.

Nutrition per serving

• main
• Moroccan
• couscous
• chicken
• steamed
• sweet-savory
• festive
• high-protein