Moroccan Couscous with Chicken and Tfaya – Traditional Recipe

Prep Time: 20 minutes   |   Cook Time: 50 minutes   |   Total Time: 1 hour 10 minutes   |   Servings: 6-8

This authentic Moroccan Couscous with Chicken and Tfaya is a classic Moroccan dish. Tender chicken is slowly cooked with warm spices, served over fluffy couscous and topped with sweet caramelized onion tfaya — a beautiful balance of savory and sweet flavors.

Traditionally served for Friday lunch or special occasions, this rich and flavorful meal will impress your family and guests.

Ingredients

For the Chicken and Broth:

• 1 whole chicken, cut into pieces
• 1 large onion, chopped
• 1 tsp black pepper
• 1 tsp ginger powder
• 1 tsp turmeric
• 1 cinnamon stick
• Salt to taste
• ¼ cup mixed oil (vegetable + olive oil)
• 1 tbsp salted butter (smen) – optional
• 3 carrots, peeled and cut into pieces
• 1.5 liters hot water

For the Tfaya (Caramelized Onions):

• 1 kg onions, thinly sliced
• 2 tbsp oil
• 1 tsp cinnamon powder
• 2-3 tbsp sugar

For Serving:

• 500g dry couscous, prepared according to package instructions
• Hard-boiled eggs, halved
• Toasted almonds

Instructions

1. In a large pot, heat the oil over medium heat. Add the chicken pieces, chopped onion, black pepper, ginger, turmeric, cinnamon stick, salt, and smen (if using). Sauté the chicken on all sides until well coated with the spices.
2. Add 1.5 liters of hot water. Bring to a boil, then lower the heat and simmer for 30 minutes.
3. Add the carrots and continue cooking for another 20 minutes, or until the chicken and carrots are tender.

4. Prepare the Tfaya: In a separate pot, heat 2 tbsp oil. Add the sliced onions and cook on low heat until they soften and turn golden. Stir in the cinnamon powder and sugar, then cook slowly for about 20 minutes until the onions are caramelized and thickened.

5. Prepare the couscous according to the package instructions. Fluff it with a fork and place it on a large serving platter.
6. Moisten the couscous with some of the chicken broth. Arrange the chicken pieces and carrots on top, then spoon the sweet tfaya generously over everything. Garnish with halved hard-boiled eggs and toasted almonds.

Tips for Success

• Use fresh, good quality spices for the most authentic Moroccan flavor.
• Cook the tfaya on very low heat to achieve perfect caramelization without burning.
• Make sure the couscous is light and fluffy — never sticky.
• You can add raisins or chickpeas to the tfaya for extra sweetness and texture.

Enjoy this rich, aromatic, and traditional Moroccan Couscous with Chicken and Tfaya — a true taste of Morocco!