Entree: Morocco – Fez – Couscous Tfaya (Couscous with Caramelized Onions and Raisins) (Steamed semolina couscous topped with sweet caramelized onion and raisin sauce served with spiced braised chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 35 min

Cook 1 hr 10 min

Additional 15 min

Total 2 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (480 ml) (10 oz (285 g)) medium-grain couscous (dry semolina)
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each, skin on or off per preference
- 4 large onions, thinly sliced (about 1.25 lb (570 g))
- 1 cup (150 g) golden raisins
- 1/4 cup (60 ml) olive oil, divided
- 3 tbsp (45 g) unsalted butter, divided
- 2 tbsp (25 g) granulated sugar
- 2 tbsp (30 ml) honey
- 2 tsp (10 g) ground cinnamon, divided
- 1 tsp (2 g) ground ginger
- 1/2 tsp (1 g) ground turmeric
- 1/4 tsp (0.5 g) saffron threads soaked in 2 tbsp (30 ml) warm water
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1½ cups (360 ml) chicken broth or water for braising chicken
- 2 carrots, peeled and cut into large chunks (about 8 oz (225 g))
- 1 small preserved lemon, pulp removed and rind thinly sliced (optional)
- 1/4 cup (15 g) chopped fresh cilantro
- 1/4 cup (15 g) chopped fresh parsley
- 1/3 cup (80 ml) warm water to rehydrate raisins
- 1/4 cup (40 g) toasted slivered almonds (for garnish)

Show original ingredient measurements

- 2 cups (10 oz / 285 g) medium-grain couscous (dry semolina)
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each, skin on or off per preference
- 4 large onions, thinly sliced (about 1.25 lb / 570 g)
- 1 cup (150 g) golden raisins
- 1/4 cup (60 ml) olive oil, divided
- 3 tbsp (45 g) unsalted butter, divided
- 2 tbsp (25 g) granulated sugar
- 2 tbsp (30 ml) honey
- 2 tsp (10 g) ground cinnamon, divided
- 1 tsp (2 g) ground ginger
- 1/2 tsp (1 g) ground turmeric
- 1/4 tsp (0.5 g) saffron threads soaked in 2 tbsp (30 ml) warm water
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1½ cups (360 ml) chicken broth or water for braising chicken
- 2 carrots, peeled and cut into large chunks (about 8 oz / 225 g)
- 1 small preserved lemon, pulp removed and rind thinly sliced (optional)
- 1/4 cup (15 g) chopped fresh cilantro
- 1/4 cup (15 g) chopped fresh parsley
- 1/3 cup (80 ml) warm water to rehydrate raisins
- 1/4 cup (40 g) toasted slivered almonds (for garnish)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rehydrate raisins: Place raisins in 1/3 cup (80 ml) warm water and set aside for 10–15 minutes.
2. Brown the chicken: Heat 2 tbsp (30 ml) olive oil in a deep skillet or wide pot over medium-high heat. Season chicken thighs with 1/2 tsp (2.5 ml) salt and pepper and brown, skin-side down first, about 4–5 minutes per side. Remove and set aside.
3. Sauté vegetables for braise: In same pot add 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter. Add carrots and cook 2 minutes. Sprinkle in half the ground cinnamon, ginger and turmeric and cook until fragrant, 30 seconds.
4. Braise the chicken: Return chicken to pot, add broth, saffron with its soaking water, preserved lemon slices if using, and bring to a simmer. Reduce heat, cover and simmer gently 25–30 minutes until chicken is cooked through and tender.
5. Make tfaya (caramelized onion-raisins): While chicken braises, heat remaining 2 tbsp (30 ml) olive oil and 2 tbsp (30 g) butter in a wide skillet over medium heat. Add sliced onions and 1/2 tsp (2.5 ml) salt. Cook slowly, stirring occasionally, until onions soften and begin to brown, about 25–30 minutes. Stir in sugar and remaining 1 tsp (5 ml) cinnamon and continue to cook, stirring, until onions are deeply golden and sticky, about 10 more minutes. Drain raisins and add to the pan along with honey; cook 2–3 minutes to meld flavors. Keep warm.
6. Prepare couscous by steaming (traditional): Place couscous in a large bowl, sprinkle 1 tsp (5 g) salt and a drizzle of 1 tbsp (15 ml) olive oil; toss. Add about 1 cup (240 ml) boiling water, stir once, cover and let sit 5 minutes. Fluff with a fork, then transfer to a couscoussier basket or a metal colander set over simmering water and steam 15 minutes. Remove, fluff with fork and add remaining 1 tbsp (15 g) butter; steam another 10 minutes. If you lack a steamer, use a quick method: pour 1¼ cups (300 ml) boiling salted water over couscous in a bowl, cover 5 minutes, fluff with fork and finish by steaming in a sieve over simmering water 5–10 minutes if possible.
7. Assemble and finish: Transfer steamed couscous to a large serving platter. Arrange braised chicken over couscous. Spoon tfaya generously over the chicken and couscous so sweet onions and raisins cascade over the grains. Drizzle a little of the braising liquid over the couscous for moisture.
8. Garnish and serve: Sprinkle chopped cilantro and parsley and toasted slivered almonds over the top. Serve hot with extra broth or harissa on the side.

1. Rehydrate raisins: Place raisins in 1/3 cup (80 ml) warm water and set aside for 10–15 minutes.
2. Brown the chicken: Heat 2 tbsp (30 ml) olive oil in a deep skillet or wide pot over medium-high heat. Season chicken thighs with 1/2 tsp salt and pepper and brown, skin-side down first, about 4–5 minutes per side. Remove and set aside.
3. Sauté vegetables for braise: In same pot add 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter. Add carrots and cook 2 minutes. Sprinkle in half the ground cinnamon, ginger and turmeric and cook until fragrant, 30 seconds.
4. Braise the chicken: Return chicken to pot, add broth, saffron with its soaking water, preserved lemon slices if using, and bring to a simmer. Reduce heat, cover and simmer gently 25–30 minutes until chicken is cooked through and tender.
5. Make tfaya (caramelized onion-raisins): While chicken braises, heat remaining 2 tbsp (30 ml) olive oil and 2 tbsp (30 g) butter in a wide skillet over medium heat. Add sliced onions and 1/2 tsp salt. Cook slowly, stirring occasionally, until onions soften and begin to brown, about 25–30 minutes. Stir in sugar and remaining 1 tsp cinnamon and continue to cook, stirring, until onions are deeply golden and sticky, about 10 more minutes. Drain raisins and add to the pan along with honey; cook 2–3 minutes to meld flavors. Keep warm.
6. Prepare couscous by steaming (traditional): Place couscous in a large bowl, sprinkle 1 tsp (5 g) salt and a drizzle of 1 tbsp (15 ml) olive oil; toss. Add about 1 cup (240 ml) boiling water, stir once, cover and let sit 5 minutes. Fluff with a fork, then transfer to a couscoussier basket or a metal colander set over simmering water and steam 15 minutes. Remove, fluff with fork and add remaining 1 tbsp (15 g) butter; steam another 10 minutes. If you lack a steamer, use a quick method: pour 1¼ cups (300 ml) boiling salted water over couscous in a bowl, cover 5 minutes, fluff with fork and finish by steaming in a sieve over simmering water 5–10 minutes if possible.
7. Assemble and finish: Transfer steamed couscous to a large serving platter. Arrange braised chicken over couscous. Spoon tfaya generously over the chicken and couscous so sweet onions and raisins cascade over the grains. Drizzle a little of the braising liquid over the couscous for moisture.
8. Garnish and serve: Sprinkle chopped cilantro and parsley and toasted slivered almonds over the top. Serve hot with extra broth or harissa on the side.