Moroccan Chicken Couscous with Tfaya (Caramelized Onions & Raisins)
Moroccan cuisine is famous for creating deep, aromatic flavors using simple everyday ingredients. One of its most iconic dishes is Chicken Couscous with Tfaya, a festive combination of tender chicken, perfectly steamed couscous, sweet caramelized onions, and raisins. This recipe delivers the perfect balance between savory and sweet, making it ideal for family lunches, gatherings, or Sunday meals.
In this guide, you will learn how to prepare authentic Moroccan couscous and the traditional tfaya topping—slow-cooked onions mixed with butter, cinnamon, honey, and raisins. Every step is written clearly, using beginner-friendly instructions while staying true to the original Moroccan method.
⭐ Why This Recipe Works
- Full of authentic Moroccan spices
- Sweet–savory balance thanks to the Tfaya
- High in fiber, vitamins, and lean protein
- Perfect for meal-prep
- Family-friendly and customizable
🥘 Ingredients
For the Chicken & Broth
1 whole chicken cut into pieces (or 6 chicken thighs)3 tablespoons olive oil
2 large onions, finely chopped
3 cloves garlic, minced
2 teaspoons ground turmeric
1 teaspoon ginger powder
1 teaspoon black pepper
1 teaspoon salt (adjust to taste)
1 teaspoon paprika
1 small bunch cilantro, tied
1 small bunch parsley, tied
1 cinnamon stick
3 carrots, peeled and sliced
2 zucchinis, sliced
1 turnip, cut into wedges
1 cup cooked chickpeas (or canned)
1 liter water (or enough to cover chicken)
For the Couscous
- 2 cups medium-grain Moroccan couscous
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 cups warm water
For the Traditional Tfaya (Onions & Raisins Topping)
- 4 large onions, sliced thin
- 1 cup raisins
- 2 tablespoons butter (or smen for traditional flavor)
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- Pinch of salt
- ½ cup water
🍽️ Instructions
1. Prepare the Chicken and Broth
In a large Moroccan pot or Dutch oven, heat the olive oil over medium heat.
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Add the chopped onions and garlic. Cook for 3 minutes until fragrant.
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Add the chicken pieces and brown them lightly.
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Sprinkle in turmeric, ginger, paprika, pepper, and salt. Mix well to coat the chicken.
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Add the tied parsley and cilantro bunches plus the cinnamon stick.
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Pour in enough water to cover the chicken and bring to a boil.
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Once boiling, cover and reduce heat to medium-low. Cook for 25 minutes.
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Add carrots, turnip, zucchini, and chickpeas.
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Simmer for another 20 minutes until all ingredients are tender and the broth is flavorful.
2. Prepare the Couscous (Traditional Steaming Method)
This method gives fluffy, non-sticky couscous.
- Place couscous in a large bowl.
- Add olive oil and rub the grains with your hands until evenly coated.
- Add 1 cup warm water and 1 tsp salt. Let it rest for 10 minutes.
- Transfer the couscous to the steamer (kesskes) placed over the pot of boiling broth.
- Steam for 15 minutes.
- Return couscous to the bowl, break up clumps with a fork, sprinkle the remaining water, and steam again for 15–20 minutes.
- Fluff and set aside.
3. Prepare the Tfaya (Caramelized Onions & Raisins)
This is the highlight of the dish.
- In a separate pan, add onions, raisins, butter, cinnamon, honey, salt, and water.
- Cook on medium heat for 25–35 minutes, stirring occasionally.
- The mixture should become golden, soft, and slightly sticky.
- Adjust sweetness with more honey if desired.
- Reduce heat to low until serving.
4. Assemble the Moroccan Couscous
- Place the couscous in a large serving dish and shape a dome.
- Create a well in the center and place the chicken pieces inside.
- Pour some broth around the couscous.
- Arrange vegetables around the sides.
- Top the center with a generous amount of tfaya.
- Serve hot with extra broth on the side.
🍴 Serving Tips
- Serve with a small bowl of broth for each guest.
- Add roasted almonds on top of the tfaya for a crunchy finish.
- Pair with mint tea for a complete Moroccan experience.
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