Quinoa & CouscousMoroccanMedium

Tfaya Couscous with Caramelized Onions and Raisins

Name: Tfaya Couscous with Caramelized Onions and Raisins
Prep time: 35 min
Cook time: 1 h 20 min
Total time: 1 h 55 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 2½ lb (1100 g) bone-in, skin-on chicken thighs, about 6 thighs, patted dry; 1½ tsp (9 g) kosher salt; 1 tsp (2 g) ground ginger; 1 tsp (2½ g) ground turmeric; ½ tsp (1 g) black pepper, freshly ground; 2 tbsp (30 ml) olive oil; 1 medium (200 g) yellow onion, coarsely grated; 3 cloves (10 g) garlic, minced; ¼ tsp (0.3 g) saffron threads, lightly crushed between your fingers; 1 stick (3 inch) (4 g) cinnamon stick; 2 cups (480 ml) water; 1 can (15 oz) (240 g) canned chickpeas, drained and rinsed; 3 large (900 g) large yellow onions, halved and sliced into thin half-moons (about ⅛ inch / 3 mm); 2 tbsp (28 g) unsalted butter; 1 tbsp (15 ml) olive oil; ½ tsp (3 g) kosher salt; ¾ cup (110 g) raisins; 2 tbsp (42 g) honey; 1 tsp (2½ g) ground cinnamon; ½ cup (120 ml) water; 2½ cups (450 g) medium-grain couscous; 1 tsp (6 g) fine salt; 2 tbsp (30 ml) olive oil; 1½ cups (360 ml) cold water, divided: 1 cup (240 ml) for the first moistening, ½ cup (120 ml) for the second; 2 tbsp (28 g) unsalted butter, cut into small pieces; 2 quarts (1900 ml) water for the steaming pot, enough to fill the pot about halfway; ⅓ cup (45 g) blanched almonds, toasted in a dry skillet until golden, coarsely chopped (optional); 2 tbsp (8 g) flat-leaf parsley, finely chopped

From the MyKitchenBank Kitchen

Fluffy steamed couscous piled with saffron-ginger braised chicken and chickpeas, crowned with a glossy tfaya of slow-caramelized onions, plump raisins, honey and cinnamon. Sweet, savory and aromatic in the classic Moroccan style.

Prep: 35 min
Cook: 1 hr 20 min
Wait: 30 min
Total: 2 hr 25 min
Makes: 6 generous servings (1 large platter)

Jump to recipe ♡ Save

Ingredients

6 servings

For the chicken
2½ lb (1100 g) bone-in, skin-on chicken thighs, about 6 thighs, patted dry
1½ tsp (9 g) kosher salt
1 tsp (2 g) ground ginger
1 tsp (2.5 g) ground turmeric
½ tsp (1 g) black pepper, freshly ground
2 tbsp (30 ml) olive oil
1 medium (200 g) yellow onion, coarsely grated
3 cloves (10 g) garlic, minced
¼ tsp (0.3 g) saffron threads, lightly crushed between your fingers
1 stick (3 inch) (4 g) cinnamon stick
2 cups (480 ml) water
1 can (15 oz) (240 g) canned chickpeas, drained and rinsed
For the tfaya
3 large (900 g) large yellow onions, halved and sliced into thin half-moons (about ⅛ inch / 3 mm)
2 tbsp (28 g) unsalted butter
1 tbsp (15 ml) olive oil
½ tsp (3 g) kosher salt
¾ cup (110 g) raisins
2 tbsp (42 g) honey
1 tsp (2.5 g) ground cinnamon
½ cup (120 ml) water
For the couscous
2½ cups (450 g) medium-grain couscous
1 tsp (6 g) fine salt
2 tbsp (30 ml) olive oil
1½ cups (360 ml) cold water, divided: 1 cup (240 ml) for the first moistening, ½ cup (120 ml) for the second
2 tbsp (28 g) unsalted butter, cut into small pieces
2 quarts (1900 ml) water for the steaming pot, enough to fill the pot about halfway
To serve
⅓ cup (45 g) blanched almonds, toasted in a dry skillet until golden, coarsely chopped (optional)
2 tbsp (8 g) flat-leaf parsley, finely chopped

Equipment (7)

5-quart (4.5 L) heavy-bottomed pot with lid
12-inch (30 cm) heavy skillet or sauté pan
Large pot (4–6 qt / 4–6 L) with a steamer insert or colander that fits snugly on top
Cheesecloth or a clean thin kitchen towel to line the steamer
Large wide bowl or baking dish for raking the couscous
Instant-read thermometer
Large serving platter

Steps

Before you start

Slice the onions and season the chicken first; the chicken needs 20 minutes to absorb the spices while you prep everything else.
The chicken braise, the onions and the couscous steaming overlap. Read steps 3 to 8 once before you begin so you can juggle the burners.
You need a steamer: a couscoussier, or a large pot with a steamer insert or fine-mesh colander that sits above the water without touching it.
Use medium-grain (not instant-pearl or giant Israeli) couscous for the best fluffy, separate grains.

1
Season the chicken
- Pat the chicken thighs very dry.
- In a large bowl, combine the 1½ tsp salt, ginger, turmeric and pepper, add the chicken and rub the spices well into the meat and under the skin.
- Let sit at room temperature for 20 minutes.
- Meanwhile, grate the braising onion, mince the garlic, and slice the 3 large onions for the tfaya.
+ Show details− Hide details
Ready when: Chicken is evenly coated in a yellow-gold spice rub
Tip: Dry skin browns instead of steaming, so pat thoroughly before seasoning.
2
Sear the chicken
- Heat 2 tbsp olive oil in the 5-quart pot over medium-high heat until shimmering.
- Sear the thighs skin-side down in two batches if needed, without crowding, 4 to 5 minutes until deep golden, then flip and sear 2 minutes more.
- Transfer to a plate; leave about 1 tbsp fat in the pot (pour off extra).
+ Show details− Hide details
Ready when: Skin is deep golden and releases easily from the pot
Tip: If the skin sticks, give it another minute; it releases when it is properly browned.
3
Braise with saffron
- Reduce heat to medium.
- Add the grated onion and garlic to the pot and cook, stirring, 3 minutes until softened and fragrant.
- Add the saffron, cinnamon stick and water, scraping up the browned bits.
- Return the chicken, skin-side up, with any juices.
- Bring to a gentle simmer, cover, reduce to low and cook 25 minutes.
- Stir in the chickpeas, cover again and cook 10 more minutes.
+ Show details− Hide details
Ready when: Chicken registers 175°F (80°C) in the thickest part, away from the bone, and meat is tender
Tip: Thighs are safe at 165°F (74°C) but taste best and become tender at 175°F (80°C). Start the onions in step 4 while this simmers.
4
Caramelize the onions
- While the chicken braises, melt the butter with 1 tbsp olive oil in the 12-inch skillet over medium-low heat.
- Add the sliced onions and ½ tsp salt.
- Cook 30 to 35 minutes, stirring every 3 to 4 minutes at first and more often later, until the onions are soft, deep amber and jammy.
- If they start to scorch, add a splash of water and lower the heat.
+ Show details− Hide details
Ready when: Onions are deep golden-brown, collapsed to about a quarter of their original volume, and sweet-smelling
Tip: Do not rush with higher heat; onions that brown too fast turn bitter, not sweet.
5
Finish the tfaya
- Stir the raisins, honey, ground cinnamon and ½ cup water into the caramelized onions.
- Simmer over medium-low heat, stirring, 8 to 10 minutes until the raisins are plump and the liquid has reduced to a thick, glossy glaze.
- Taste and add a pinch of salt if needed.
- Keep warm over the lowest heat.
+ Show details− Hide details
Ready when: Mixture coats the back of a spoon and leaves a trail when stirred
Tip: Taste before adding salt; the honey and raisins should read sweet but balanced by the savory onions.
6
Moisten the couscous
- Spread the couscous in a large wide bowl.
- Drizzle with 2 tbsp olive oil and sprinkle with 1 tsp fine salt; rub the grains between your palms 1 minute to coat evenly.
- Sprinkle 1 cup cold water over the grains in a thin stream while tossing with your fingertips.
- Let stand 10 minutes, then rake through with your fingers to break up any clumps.
+ Show details− Hide details
Ready when: Grains are damp, separate and slightly swollen, not wet or pasty
Tip: Add the water gradually; too much at once makes the couscous gummy.
7
First steam
- Fill the large pot about halfway with water (about 2 quarts / 1.9 L) and bring to a boil over high heat.
- Line the steamer insert with cheesecloth, making sure it sits above the water without touching.
- Pile the couscous loosely in the steamer (do not pack it), set it over the pot, and reduce heat to medium so steam rises steadily.
- Steam uncovered 15 minutes, until steam visibly escapes through the top of the grains and they feel hot.
+ Show details− Hide details
Ready when: Steam rises evenly through the whole mound and the grains are hot to the touch
Tip: If steam escapes around the sides, wrap a strip of damp towel around the join between pot and steamer.
8
Second moistening and steam
- Tip the hot couscous back into the wide bowl.
- Sprinkle with ½ cup cold water and break up lumps with a fork or wet fingertips.
- Return it to the lined steamer and steam another 10 minutes.
- Turn out into the bowl, add the butter pieces and fluff with a fork for 1 minute, until the butter has melted and the grains are separate, tender and light.
- Cover with foil to keep warm.
+ Show details− Hide details
Ready when: Grains are tender with no raw chalky center and fall apart easily when fluffed
Tip: Bite a few grains; if still firm, sprinkle with 1 to 2 tbsp water and steam 5 minutes more.
9
Reduce the sauce
- Lift the chicken and chickpeas out of the pot with a slotted spoon onto a plate and tent with foil.
- Remove the cinnamon stick.
- Boil the cooking liquid over medium-high heat 5 minutes until reduced by about a third and slightly thickened.
- Taste and add salt if needed.
+ Show details− Hide details
Ready when: Sauce is golden, slightly syrupy and tastes well seasoned
Tip: Skim off excess surface fat with a spoon for a cleaner sauce.
10
Assemble and serve
- Mound the couscous on a large platter, making a shallow well in the center.
- Arrange the chicken and chickpeas in the well, spoon a little reduced sauce over the couscous, then pile the warm tfaya generously on top.
- Scatter with toasted almonds, if using, and parsley.
- Serve immediately with the remaining sauce on the side.
+ Show details− Hide details
Ready when: Platter is hot and topped with glossy tfaya
Tip: Serve on a warmed platter so the couscous stays fluffy at the table.

Good to know

Tips

Grate the braising onion rather than slicing it; it dissolves into the sauce for body.
Rubbing the couscous with oil before adding water keeps the grains from clumping.
Steam over simmering, not hard-boiling, water so the cloth and grains don't get soggy.
Adjust sweetness to taste: add another teaspoon of honey or a squeeze of lemon to balance the tfaya.

Make ahead

The tfaya can be made up to 3 days ahead and refrigerated; rewarm over low heat with a splash of water. The chicken braise can be made 1 day ahead. Steam the couscous just before serving for the fluffiest texture.

Storage & reheating

Store the couscous, chicken and tfaya in separate airtight containers. Keep at room temperature no longer than 2 hours. Refrigerate up to 4 days. Freeze the chicken and tfaya up to 2 months (couscous is best fresh, but freezes up to 1 month). Reheat chicken and sauce, covered, in a pot over low heat until steaming hot and the chicken reaches 165°F (74°C); reheat couscous by sprinkling with a little water and steaming or microwaving, covered, 1 to 2 minutes, then fluff.

Substitutions

bone-in, skin-on chicken thighs → bone-in lamb shoulder pieces or bone-in chicken legs. Lamb needs about 1½ hours of braising until fork-tender; legs take the same time as thighs.
saffron threads → an extra ½ tsp turmeric. You lose the delicate aroma but keep the color.
raisins → chopped pitted prunes or dried apricots. Use the same weight; they may need 2 extra minutes to soften.
medium-grain couscous → instant couscous. Skip steaming: pour 2¾ cups (650 ml) boiling salted water over 2½ cups, cover 5 minutes, then fluff with oil and butter. Less traditional texture.

caramelized onions chicken couscous family meal moroccan special occasion steamed sweet and savory

Steps

Season the chicken

Sear the chicken

Braise with saffron

Caramelize the onions

Finish the tfaya

Moisten the couscous

First steam

Second moistening and steam

Reduce the sauce

Assemble and serve

Good to know

Reviews (0)