Moroccan Chicken Couscous Tfaya (with Caramelized Onions)

Ingredients

• whole chicken, cut into 4 pieces 1 piece
• medium Moroccan couscous 500 g
• white onions, thinly sliced 1 kg
• raisins, soaked in warm water and drained 1 cup
• granulated sugar 3 tbsp
• ground cinnamon 1.5 tsp
• ghee (or Moroccan smen) 2 tbsp
• ground turmeric 1 tsp
• ground ginger 1 tsp
• vegetable oil 4 tbsp
• blanched toasted almonds, for garnish 0.5 cup

Instructions

1. 1

   In the bottom pot of a couscoussier, heat 2 tablespoons of oil with 1 tablespoon of ghee, then sear the chicken pieces with the turmeric, ginger, and a pinch of salt and black pepper until lightly golden.

2. 2

   Pour in enough boiling water to cover the chicken, and simmer over medium heat until the chicken is nearly cooked through and a rich, flavorful broth forms.

3. 3

   In a separate saucepan over very low heat, combine the sliced onions with the remaining oil and a pinch of salt; cook slowly until soft and translucent, stirring occasionally.

4. 4

   Stir the raisins, sugar, and ground cinnamon into the softened onions, continuing to cook and stir over low heat until deeply caramelized, glossy, and tender.

5. 5

   In a wide shallow dish, gently work the couscous with a splash of water, a drizzle of oil, and a pinch of salt, then transfer to the steamer basket (kesskas) set over the simmering chicken broth and steam for 15 minutes.

6. 6

   Tip the couscous back into the dish, sprinkle with 1/4 cup of water, and gently fluff with your fingers or a fork to break up any lumps; return to the steamer for another 10 minutes until tender and fluffy.

7. 7

   While still hot, toss the couscous with the remaining tablespoon of ghee, fluffing well until the grains are separate and light.

8. 8

   Mound the couscous onto a large serving platter, arrange the chicken pieces in the center, spoon the caramelized onion tfaya generously over the top, garnish with toasted almonds, and serve hot.