A Moroccan chef shares your secret to make perfect chicken with couscous



Why is it working

  • While cooking the chicken, keeping the pan while cooking the moisture, creating the pot's roast-like fruit juices, which are a delicious spoon over the couscous.
  • Cooking the t'faya sauce onion in medium to low heat while covered, ensuring that the onion is very soft before it is browned.

If you enter a Moroccan house for a family celebration, it is likely that one of the first things you notice is the rich, fragrant aroma of the saffron, ginger and cinnamon. This chicken is a couscous t'faya. It's more than a meal – this is a celebration of Moroccan culinary tradition and hospitality.

In Morocco, this iconic food is often served on special occasions, containing gentle spicy chicken pieces with a rich, caramelized onion sauce known as T'Faya, each on the top of a golden, fluffy couscous steam bed. The signature sauce, T'faya, is sweetened with raisins, cinnamon and honey to create a balance of delicious and sweet flavors.

The couscous

The three main ingredients of the food – the koskus, the chicken and the t'faya – cook separately. My recipe below includes the instructions for chicken and t'faya as well as a link to my Simple fluffy couscous recipe– While the Moroccan couscous particles are traditionally steamed in a two -piece steamer known as “Couscoussière” over the brazing meat, my couscous recipe offers a simplified approach and cooked separately in the oven in the oven. Couscous that do not stick together. As an experienced Moroccan cook, I promise to continue to bring great results, with a simpler process that does not require a special cooking device.

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The steamed chicken

The chicken is slowly steamed slowly with onions, ground turmeric, ground ginger and saffron in a delicious broth until the chicken spoon is gentle and juicy. Rather, I use the bone chicken thighs on the skin as they remain wet during long evaporation. In addition, the thighs have richer taste than chicken breast due to their higher fat content. Of course, you can replace the preferred chicken parts such as a combination of breasts, legs or components, but I recommend that you use bone and skin chicken for the best taste. If you use other chicken parts, you need to shorten the cooking time accordingly, and if you use a combination of parts, you need to pull out the pieces when they finish cooking to prevent white meat from cooking. When serving the chicken, part of the remaining matching liquid is poured into the couscous with the chicken, and the remaining broth is served separately in each small bowl – each person can sip the broth between the bites or pour it into a dose of couscous.

The t'faya (onion and raisin sauce)

While the chicken rotates, the t'faya sauce is made separately in a frying pan, slowly caramelizing the onion with honey and cinnamon until the onion is and brown well. While T'Faya translates it on sauce, the final onion is thicker here than we can expect from a sauce in the United States. It is more closely similar to the top of a viscous caramelized onion that holds its shape rather than with a fluid sauce. Sweet T'Faya, paired with delicious steamed chicken, highlights the classic combination of sweet and delicious flavors, which are often used in Moroccan cuisine, especially in food reserved for special occasions.

The ultimate combination of gentle chicken, succulent onion and fluffy couscous creates a satisfactory contrast of textures and sweet and delicious flavors during every bite.

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A Moroccan chef shares your secret to make perfect chicken with couscous


Cooking method
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For the chicken:

  • 2 tablespoon (30 ml) olive oil

  • 1 tablespoon (15 g) salted butter

  • 1 medium onion (8 ounce; 226 g), diced

  • 1 1/2 teaspoon turmeric

  • 1 1/2 teaspoon ground ginger

  • Light pinch -y -the saffron Threads (optional)

  • 1 1/2 teaspoon Diamond crystal kosher saltPlus more for taste; For table salt, use half a quantity

  • 1/4 teaspoon ground black pepper

  • 2 1/2 pound (1.13 Kg) Skin, bone chicken thighs (Use boned skin to chosen chicken pieces as an alternative solution)

  • 1 3/4 cup (420 ml) homemade chicken or vegetable set or a shop bought in a low sodium chicken or vegetable soup

  • 1 small bouquet corianderthe stems and the left is separated, tied to the stems into leaves reserved with kitchen twine and garnish

For the t'faya sauce:

  • 2 tablespoon (30 ml) olive oil

  • 2 tablespoon (28 g) salted butter

  • 2 pound or white yellow onion (907 g), thinly sliced

  • 1 cup raisin (7 ounce; 200 g), soaked in hot water for 10 minutes and then emptied (see notes)

  • 1/2 cup (120 ml) homemade chicken or vegetable set or a shop bought in a low sodium chicken or vegetable soup

  • 3 tablespoon (45 ml) honey

  • 3/4 teaspoon ground cinnamon

  • 1 teaspoon Diamond crystal kosher saltPlus more for taste; For table salt use half with so much volume

  • 1/4 teaspoon fresh ground black pepper

To serve:

  • 1 The cooked recipe Simple fluffy couscous

  • 3/4 cup roasted sliced almond (2.5 ounce; 75 g)

  • Reserved coriander leaves from above

  1. For the chicken: Heat the oil and butter on medium heat in a large, heavy bottom or a large Dutch oven until the butter melts and glitter. Add onions, turmeric, ginger, saffron (if used), cook salt and pepper and cook, occasionally mixed until softened and the mixture fragrant for 3-5 minutes.

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  2. Add chicken and mix with onions and spices, then add a kit or broth and coriander stem.

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  3. Increase heat to medium to high and boil, then cover, reduce the heat to low and cook until the chicken is 175-185 ℉ ℉ ℉ ℉ ℉ ℉ 40-45 minutes. Discard the coriander pack and season with salt and pepper.

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  4. For the t'faya sauce: After the chicken rotates low, in a large pan, heat the oil and butter with medium to low heat until the butter melts and glitter. Add sliced ​​onions, cover and cook, stirring occasionally until the onion is soft and translucent for 15-25 minutes. Add empty raisins, sets, honey, cinnamon, salt and pepper and cook, unlawful, often mixed until most fluid evaporates, and onions are golden brown and jam, 15-20 minutes. Season the tasting with salt and pepper.

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  5. To serve: Place the warm boiled couscous on a large feeding bowl or unique plate, top with chicken and a few broths, and spoon with a generous serving with T'Faya sauce on top. Decorate with toasted sliced ​​almonds and reserved coriander leaves. Move the remaining soup to each serving bowl and serve it on the side.

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Special equipment

Large heavy bottom pot or large Dutch oven, large pan, fine mesh filter

Note

To soak the raisins, add raisins into a heat -safe bowl and pour boiling water on them. Allow you to sit for 10 minutes, then lower a delicious mesh.

Make-Head and Storage

The residue can be cooled for up to 4 days in an airtight container. For heating, place in a baking dish and heat it in a 350 ℉ (175 ℃) oven until warm.

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