Moroccan · Couscous
Couscous with Chicken Tfaya
This is the couscous of celebrations — steamed semolina crowned with tender chicken and a deep, glossy tangle of caramelised onions, raisins and honey, finished with fried almonds. The sweet topping against the savoury broth is the hallmark of Moroccan wedding and holiday tables.
- Prep
- 35 min
- Cook
- 75 min
- Total
- 110 min
- Serves
- 6
- Level
- Medium
Ingredients
- 500 g couscous
- 4 chicken thighs, bone-in
- 1 kg onions, thinly sliced
- 120 g raisins, soaked
- 2 tbsp honey and 1 tsp cinnamon
- Pinch saffron and 1 tsp ginger
- 80 g almonds, fried
- 3 tbsp olive oil, salt
Method
- 1
Cook the chicken
Simmer the chicken with a little oil, saffron, ginger, salt and 400 ml water for 35–40 minutes until tender. Reserve the broth.
- 2
Make the tfaya
In a separate pan, cook the onions slowly in oil until soft and golden, about 30 minutes. Stir in raisins, honey and cinnamon and cook another 10 minutes until jammy.
- 3
Steam the couscous
Moisten the couscous with salted water and oil, then steam over the chicken broth in two or three passes, raking between steams, until light and fluffy.
- 4
Assemble
Mound the couscous on a platter, arrange the chicken on top, and pile the onion tfaya over it.
- 5
Finish
Scatter the fried almonds over everything and serve extra broth on the side.
Chef's tips
- Cook the onions on the gentlest heat you can manage — rushing them turns the tfaya bitter instead of jammy.
- Bloom the saffron in warm water before adding it for better colour and aroma.
Frequently asked questions
Can I make the tfaya ahead?
Yes, it keeps well for two to three days chilled and actually deepens in flavour reheated gently.