Prepare the chicken stew: season the Chicken Pieces with salt and Black Pepper.
In a large heavy pot, heat a splash of Olive Oil over medium-high heat and brown the seasoned chicken on all sides; remove and set aside.
Lower the heat, add a little more Olive Oil and sauté chopped Onion and minced Garlic until soft and translucent.
Return the chicken to the pot, sprinkle in Ground Ginger, Turmeric, and a pinch of Saffron Threads crushed into a little warm water; stir to coat.
Add enough Water to nearly cover the chicken, bring to a simmer, cover, and cook gently until the chicken is tender (about 35–45 minutes).
About 15 minutes before the stew is done, add drained Canned Chickpeas and adjust seasoning with Salt and more Black Pepper if needed.
While the chicken simmers, make the tfaya (sweet onion topping): thinly slice additional Onions and sauté slowly in a mix of Olive Oil and a knob of Butter over low heat until deeply golden and caramelized (20–30 minutes).
When the onions are jammy, stir in Raisins, a drizzle of Honey, a pinch of Ground Cinnamon and a few more Saffron Threads; cook a few minutes until the raisins plump and the mixture is glossy. Season to taste with Salt.
Prepare the couscous: place Medium Couscous in a large bowl, drizzle with a little Olive Oil and a pinch of Salt, then pour over boiling Hot Water just to cover. Cover and let steam 5–10 minutes, then fluff with a fork and stir in a knob of Butter and chopped Cilantro and Parsley.
Toast the Blanched Almonds in a dry skillet until golden; set aside for garnish.
Bring a small pot of water to a boil and cook the Eggs to hard-boiled (9–11 minutes), then cool, peel and halve for serving.
Assemble: mound the herbed couscous on a large serving platter, arrange the stewed chicken and chickpeas around or on top, then spoon generous amounts of tfaya over the chicken.
Scatter toasted Blanched Almonds and the halved Eggs over the dish, and finish with a sprinkle of chopped Cilantro and Parsley. Serve hot and enjoy.
