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 Friday lunch dish from Morocco. Tender chicken is slowly simmered with warm spices and carrots, served over fluffy couscous, and topped with sweet caramelized onion tfaya made with raisins, cinnamon, and sugar. The perfect balance of savory and sweet flavors in every bite!

Traditionally prepared for family gatherings and special occasions, this rich and aromatic meal never fails to impress. It's the ultimate comfort food that brings everyone to the table.

Ingredients

For the Chicken:

• 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
• 1 cup raisins
• 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
• Fresh parsley or extra raisins for garnish (optional)

Instructions

1. In a large pot, heat the oil. 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 reduce heat and simmer for 30 minutes.
3. Add the carrots and continue cooking for another 20 minutes until the chicken and carrots are tender. Turn off the heat.

4. Prepare the Tfaya: In a separate pot, heat 2 tbsp oil. Add the thinly sliced onions and cook on low heat until they soften. Once half-cooked, add the raisins, 1 tsp cinnamon powder, and 2-3 tbsp sugar. Continue cooking on very low heat for about 20 minutes until the onions are beautifully caramelized and the mixture thickens.

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 generously with the chicken broth. Arrange the chicken pieces and carrots on top, then spoon the sweet caramelized tfaya over everything. Garnish with halved hard-boiled eggs and toasted almonds.

Tips for Success

• Use good quality spices for the most authentic Moroccan flavor.
• Cook the tfaya on very low heat for perfect caramelization without burning.
• The couscous should be light and fluffy — never sticky.
• You can add chickpeas or more raisins to the tfaya for extra sweetness and texture.
• This dish tastes even better the next day after the flavors have melded together.

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

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