Chicken Couscous with Tfaya

In a large pot over medium heat, mix the chicken with the oil, grated onion, ginger, turmeric, pepper, saffron and 1 teaspoon of salt. Cook 10 minutes, turning the pieces, then add the herb bundle and the water. Cover, lower the heat so it bubbles gently, and cook about 35 minutes until the chicken is tender and reaches 74°C/165°F internally.

• 1.5kg chicken
• 3 tbsp olive oil
• 2 grated onions
• 1 tsp ground ginger
• 1 tsp ground turmeric
• ½ tsp black pepper
• 1 pinch saffron
• 1 tsp salt
• 1 small bunch coriander and parsley bundle
• 1 litre water

✅ Done when: chicken is tender, pulls easily from the bone and reaches 74°C/165°F internally

While the chicken cooks, put the sliced onions, butter and a ladleful of the chicken broth in a wide pan over medium-low heat. Cover and cook until the onions are very soft, about 20 minutes, then uncover and stir in the drained raisins, honey and cinnamon. Keep cooking, stirring often, until thick, sticky and deep golden, like jam, about 20 more minutes.

• 4 sliced onions
• 40g butter
• 120g drained raisins
• 2 tbsp honey
• 1 tsp ground cinnamon

✅ Done when: thick, glossy and deep golden, like jam