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Why It Works
- Retaining the pot lined whereas cooking the hen traps moisture, creating the dish’s stew-like juices, that are scrumptious spooned over the couscous.
- Cooking the onions for the t’faya sauce over medium-low warmth whereas lined ensures the onions flip very comfortable earlier than browning.
In the event you step right into a Moroccan dwelling for a household celebration, it’s probably that one of many first belongings you’ll discover is the wealthy, aromatic aroma of slow-cooked hen infused with saffron, ginger, and cinnamon. That is hen couscous t’faya. It’s greater than only a meal—it’s a celebration of Moroccan culinary custom and hospitality.
Usually served for particular events in Morocco, this iconic dish options tender spiced hen items topped with a wealthy caramelized onion sauce often called t’faya, all on high of a steaming mattress of golden, fluffy couscous. Its signature sauce, t’faya, is sweetened with raisins, cinnamon, and honey to create a steadiness of savory and candy flavors.
The Couscous
The dishes’ three foremost elements—couscous, hen, and t’faya—are all cooked individually. My recipe under contains instructions for the hen and the t’faya, and a hyperlink to my easy fluffy couscous recipe. Whereas in Morocco couscous grains are historically steamed in a two-part steamer often called a “couscoussière” over the braising meat, my couscous recipe affords a simplified strategy, utilizing instantaneous couscous and cooking it individually within the oven to make sure tender, fluffy grains of couscous that do not stick collectively. As an skilled Moroccan chef, I promise you it nonetheless delivers nice outcomes, with an easier course of that doesn’t require any particular cooking tools.
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The Braised Hen
The hen is slowly braised with onions, floor turmeric, floor ginger, and saffron in a savory broth till the hen is spoon tender and juicy. I desire to make use of skin-on bone-in hen thighs as they continue to be moist throughout their lengthy simmer. Plus, thighs have a richer taste than hen breasts, as a consequence of their increased fats content material. You possibly can, in fact, swap in your most popular hen elements resembling breasts, legs, or a mix of elements, however I do advocate that you just use bone-in and skin-on hen for the perfect taste. If utilizing different hen elements you’ll need to shorten the cooking time accordingly, and if utilizing a mix of elements, you’ll want to drag out the items as they end cooking so the chicken doesn’t overcook. When serving the hen, a few of the remaining braising liquid is poured over the couscous with the hen, and the remaining broth is served individually in particular person small bowls—every individual can sip the broth between bites or pour it over their portion of couscous.
The T’Faya (Onion and Raisin Sauce)
Whereas the hen is simmering, the t’faya sauce is ready individually in a skillet by slowly caramelizing onions with honey and cinnamon till the onions are jammy and properly browned. Whereas t’faya interprets to sauce, the ultimate onion t’faya right here is thicker than what one would possibly count on of a sauce within the US. It extra carefully resembles a viscous caramelized onion topping that holds its form, slightly than a fluid sauce. The candy t’faya paired with the savory braised hen highlights the traditional mixture of candy and savory flavors that’s used incessantly in Moroccan delicacies, particularly in dishes reserved for particular events.
The ultimate mixture of tender hen, luscious onion sauce, and fluffy couscous creates a satisfying distinction of textures and candy and savory flavors in each chew.
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A Moroccan Chef Shares Her Secret to Good Hen With Couscous
Prepare dinner Mode
(Maintain display screen awake)
For the Hen:
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2 tablespoons (30 ml) olive oil
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1 tablespoon (15 g) unsalted butter
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1 medium onion (8 ounces; 226 g), diced
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1 1/2 teaspoons floor turmeric
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1 1/2 teaspoons floor ginger
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Gentle pinch of saffron threads (non-compulsory)
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1 1/2 teaspoons Diamond Crystal kosher salt, plus extra to style; for desk salt, use half as a lot by quantity
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1/4 teaspoon floor black pepper
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2 1/2 kilos (1.13 Kg) skin-in on, bone-in hen thighs (alternatively, use bone-in pores and skin on hen items of alternative)
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1 3/4 cup (420 ml) do-it-yourself hen or vegetable inventory or store-bought low sodium hen or vegetable broth
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1 small bunch cilantro, stems and depart separated, stems tied right into a bundle with kitchen twine and leaves reserved for garnish
For the T’faya Sauce:
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2 tablespoons (30 ml) olive oil
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2 tablespoons (28 g) unsalted butter
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2 kilos white or yellow onions (907 g), thinly sliced
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1 cup raisins (7 ounces; 200 g), soaked in scorching water for 10 minutes, then drained (see notes)
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1/2 cup (120 ml) do-it-yourself hen or vegetable inventory or store-bought low sodium hen or vegetable broth
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3 tablespoons (45 ml) honey
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3/4 teaspoon floor cinnamon
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1 teaspoon Diamond Crystal kosher salt, plus extra to style; for desk salt use half as a lot by quantity
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1/4 teaspoon freshly floor black pepper
For Serving:
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1 recipe for cooked Easy Fluffy Couscous
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3/4 cup toasted sliced almonds (2.5 ounces; 75 g)
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Reserved cilantro leaves from above
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For the Hen: In a big heavy-bottomed pot or giant Dutch oven, warmth oil and butter over medium warmth till butter is melted and shimmering. Add onions, turmeric, ginger, saffron (if utilizing), salt, and pepper and cook dinner, stirring often, till softened and combination is aromatic, 3 to five minutes.
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Add hen and blend to mix with onions and spices, then add inventory or broth and cilantro stem bundle.
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Enhance warmth to medium-high and convey to a boil, then cowl, cut back warmth to low, and simmer till hen registers 175 to 185℉ on an instant-read, about 40 to 45 minutes. Discard cilantro bundle and season to style with salt and pepper.
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For the T’faya Sauce: As soon as hen is simmering on low, in a big skillet, warmth oil and butter over medium-low warmth till butter is melted and shimmering. Add sliced onions, cowl, and cook dinner, stirring often, till onions are comfortable and translucent, 15 to 25 minutes. Add drained raisins, inventory, honey, cinnamon, salt, and pepper and simmer, uncovered, stirring incessantly, till most of liquid has evaporated and the onions are golden brown and jammy, 15 to twenty minutes. Season to style with salt and pepper.
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For Serving: Place heat cooked couscous on a big serving platter or particular person plates, high with hen and a few of the broth, and spoon a beneficiant serving of t’faya sauce excessive. Garnish with toasted sliced almonds and reserved cilantro leaves. Switch any leftover broth to particular person serving bowls and serve on the facet.
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Particular Gear
Massive heavy-bottomed pot or giant Dutch oven, giant skillet, fine-mesh strainer
Notes
To soak the raisin, in a warmth secure bowl, add raisins and pour boiling water over them till lined. Let sit for 10 minutes, then drain in a fine-mesh strainer.
Make-Forward and Storage
Leftovers might be refrigerated collectively in an hermetic container for as much as 4 days. To reheat, switch to a baking dish and heat in a 350℉ (175℃) oven till heat.
