Couscous Tfaya

Ingredients

• 500g medium-grain couscous
• 1.5 tbsp olive oil, plus extra for rubbing the couscous
• 1.2kg chicken thighs and drumsticks, skin on
• 1 large onion, roughly chopped
• 3 garlic cloves, minced
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1 cinnamon stick
• Pinch of saffron threads
• 4 cups (1L) chicken stock, plus 1 cup extra for the couscous
• Salt, to taste
• 4 large onions, thinly sliced, for the tfaya
• 3 tbsp butter
• 1 cup (150g) raisins
• 2 tbsp honey
• 1 tsp ground cinnamon, plus extra for dusting
• 1/3 cup (50g) whole almonds, toasted

Before you cook

• Soak the raisins in warm water for 15 minutes.
• Drain the raisins.
• Thinly slice the 4 onions for the tfaya.
• Roughly chop the onion for the chicken base.
• Mince the garlic.
• Toast the almonds in a dry pan over medium heat for 3-4 minutes, tossing often, until golden.
• Set the toasted almonds aside.
• Pat the chicken pieces dry.
• Season the chicken lightly with salt.

Steps

1. Heat the olive oil in a large heavy pot over medium-high heat.
2. Add half the chicken pieces to the pot.
3. Brown the chicken for 3-4 minutes per side, then remove it to a plate.
4. Brown the remaining chicken the same way and remove it to the plate.
5. Add the chopped onion and garlic to the pot.
6. Cook for 4 minutes until softened.
7. Stir in the ginger, turmeric, and cinnamon stick.
8. Cook the spices for 30 seconds until fragrant.
9. Return the chicken to the pot.
10. Pour in the chicken stock and add the saffron threads.
11. Bring the pot to a simmer.
12. Cover the pot partially and cook for 35-40 minutes until the chicken is tender.
13. Melt the butter for the tfaya in a separate wide pan over medium-low heat.
14. Add the sliced onions to the butter and stir to coat.
15. Cook the onions over low heat for 25 minutes, stirring occasionally, until soft and deeply golden.
16. Stir the drained raisins, honey, and ground cinnamon into the caramelized onions.
17. Cook the tfaya for a further 10 minutes until glossy and jammy, then remove from the heat.
18. Tip the couscous into a wide shallow bowl and drizzle it with a little olive oil.
19. Rub the grains between your hands to separate them.
20. Sprinkle the couscous with 1 cup of warm stock and let it sit for 5 minutes to absorb.
21. Steam the couscous in a couscoussier or fine sieve set over simmering water for 15 minutes.
22. Fluff the couscous with a fork halfway through steaming.
23. Remove the chicken from the pot and transfer it to a plate.
24. Mound the steamed couscous on a large serving platter and make a well in the center.
25. Arrange the chicken pieces in the well of the couscous.
26. Spoon the warm broth from the chicken pot over the couscous.
27. Pile the warm tfaya over and around the chicken.
28. Scatter the toasted almonds over the top.
29. Dust lightly with extra cinnamon before serving.