Couscous Tfaya

Name: Couscous Tfaya
Cook time: 85 min
Total time: 85 min
Yield: 4 servings
Cuisine: Moroccan Maghreb
Ingredients: 1.2 kg Chicken Pieces, bone-in, skin-on; 1 large Onion, finely chopped; 3 cloves of Garlic, minced; 2 tbsp Olive Oil; 2 tsp Ground Ginger; 1 tsp Turmeric; 1/2 tsp Pepper (Black); 1 1/2 tsp Salt; 750ml Water; 1 bunch of Cilantro, tied with kitchen twine; 1 bunch of Parsley, tied with kitchen twine; 400g Medium Couscous; 480ml Hot Water, or chicken broth (from the pot); 2 tbsp Butter; 1/2 tsp Salt; 1 tbsp Olive Oil; 800g Onion, about 5 medium, thinly sliced; 150g Raisins; 2 tbsp Honey; 1 tsp Ground Cinnamon; 1/2 tsp Salt; 2 tbsp Olive Oil; 1 tbsp Butter; 120ml Water; 400g Canned Chickpeas, drained and rinsed; 75g Blanched Almonds, fried or toasted; 4 Eggs, hard-boiled; Some Saffron Threads, crumbled; Some Saffron Threads

Couscous Tfaya is a warm, fragrant Moroccan classic: tender spiced chicken and chickpeas simmered in a saffron-scented broth, crowned with sweet caramelized onion and raisin tfaya, toasted almonds and boiled eggs, all served over fluffy couscous. The contrast of savory meat, honeyed onions and aromatic spices makes every bite comforting and celebratory—a perfect dish for family meals or special gatherings.

Couscous Tfaya is a warm, fragrant Moroccan classic: tender spiced chicken and chickpeas simmered in a saffron-scented broth, crow... Show more

Traditional Moroccan Maghreb Recipe

Health Grade

B · Healthy

Rating

4.1

Time

1 hr20 min

Price

3,03 €

Calories

1473 kcal

high protein

low sugar

comfort food

holiday/special occasion

Method

Wash the herbs

Rinse the cilantro and parsley well under cold running water to remove any grit, then shake them dry. Gather each bunch and tie it snugly with kitchen twine so you can lift the herbs out of the broth easily later.

Prep the vegetables

Peel and finely chop 1 large onion for the broth. Peel and mince the garlic. Peel and thinly slice the remaining onions for the tfaya. Crumble a good pinch of saffron threads between your fingers and set it aside, planning to use some in the broth and the rest in the tfaya.

Brown the chicken

Heat a large heavy pot or Dutch oven over medium-high heat, then add the olive oil. Pat the chicken pieces dry and lay them in skin-side down. Let them brown for 4 minutes, turn them, and brown the second side for 4 minutes more. Add the chopped onion and garlic, then sprinkle in the ground ginger, turmeric, black pepper, and salt. Stir everything together and cook for about 2 minutes, until the onion starts to soften and the spices smell fragrant.

Simmer the broth

Pour in the water, add the tied herb bundles, and stir in about half of the crumbled saffron. Bring the pot to a gentle boil, then lower the heat so the liquid stays at a quiet simmer. Cover partially and cook for 35–40 minutes, until the chicken is tender and the broth is golden and aromatic.

Boil the eggs

While the chicken simmers, place the eggs in a small saucepan and cover them with cold water by about 1 inch. Bring the water just to a boil over medium-high heat, then reduce to a gentle simmer and cook for 10 minutes. Drain and cool the eggs under cold running water, then peel them once they are cool enough to handle.

Cook the tfaya

Set a wide skillet or sauté pan over medium heat and add 2 tablespoons olive oil with the butter. Add the sliced onions and a pinch of the salt, then cook, stirring often, until they soften and collapse, about 10 minutes. Stir in the raisins, honey, ground cinnamon, the remaining saffron, and 120 ml water. Lower the heat to medium-low and cook for 20–25 minutes, stirring often, until the onions are deeply golden, very soft, and glossy, with almost all the liquid cooked away.

Warm the chickpeas

Open the can of canned chickpeas, drain them, and rinse them well. During the last 10 minutes of the chicken’s cooking time, stir the chickpeas into the broth so they heat through and take on the flavor of the pot.

Toast the almonds

Place the blanched almonds in a dry skillet over medium heat and toast them, shaking or stirring often, for 3–5 minutes until they are evenly golden and smell nutty. Transfer them to a plate right away so they don’t continue darkening in the hot pan.

Fluff the couscous

Put the medium couscous in a large heatproof bowl and mix in the remaining olive oil and salt. Pour over the hot broth or water, give it one quick stir, and cover the bowl tightly. Let it stand for 5 minutes. Add the remaining butter, then fluff the couscous thoroughly with a fork or your fingers to break up any clumps. Cover it loosely and let it sit 5 minutes more so it finishes steaming and turns light and tender.

Assemble and serve

Lift the herb bundles out of the broth and discard them. Taste the broth and adjust the seasoning if needed. Mound the couscous onto a large serving platter and spoon over a little broth to moisten it. Arrange the chicken on top, spoon the tfaya generously over the chicken and center, and scatter the chickpeas around. Halve the eggs, add them to the platter, and finish with the toasted almonds. Serve the remaining broth on the side so everyone can add more as they like.