Couscous Tfaya (Caramelized Onions) Recipe - CookingWithAlia - Episode 164

Embark on a culinary journey to Morocco with this delightful Couscous Tfaya recipe. Traditionally served during special occasions, this dish combines light and fluffy couscous with tender Cornish hen (or chicken) and a topping of rich, sweetened caramelized onions infused with spices and saffron. It's garnished with boiled eggs and toasted almonds, creating a meal that's not only satisfying but visually captivating.

Ingredients

🍇 1 cup raisins soaked in hot water
🧅 4 large onions sliced
🧈 2 tablespoons butter
🧂 1 teaspoon salt
🍃 1 teaspoon ginger powder
🌿 1 teaspoon turmeric powder
🌶️ 1/4 teaspoon pepper
🍂 1/2 tablespoon ground cinnamon
💧 1/4 cup water
🟤 2 tablespoons sugar
🌸 1 tablespoon orange blossom water

🐔 1.5 lbs Cornish hen or chicken
🫒 2 tablespoons olive oil
🧅 1 finely chopped onion
🌿 A small bouquet of fresh parsley and cilantro
🌰 1 cinnamon stick
🧂 1/2 teaspoon salt
🌶️ 1/4 teaspoon pepper
🍃 1 teaspoon ginger powder
🌿 1/4 teaspoon turmeric powder
💛 A large pinch of saffron
💧 1 cup water
🥫 1 can precooked chickpeas

🍚 10 oz 280g couscous
🧂 1/2 teaspoon salt
🌿 2 teaspoons vegetable oil
💧 1/2 cup water first addition 1/2 cup second addition
🧈 1 teaspoon smen clarified butter or butter

🥚 2-4 boiled eggs halved
🌰 1/4-1/2 cup toasted almonds sliced/slivered

Instructions

1- Prepare the Tfaya (Caramelized Onions):

• Soak raisins in hot water.
• Place sliced onions in a pot, add butter, and all spices.
• Add water, mix ingredients, cover, cook on medium-low for 45 minutes.
• Drain raisins, add to pot with sugar and orange blossom water, mix.
• Half-cover, cook for another 20 minutes until caramelized.

2- Prepare the Chicken and Couscous:

• In the couscous pot's bottom, place Cornish hen.
• Drizzle with olive oil, add onion, herbs, and spices.
• Sear for 5 minutes, add water, and simmer.
• For couscous: In a bowl, mix couscous with salt, oil, and water.
• Steam couscous for 15 minutes.
• Remove, mix with water, steam again for 10 minutes.
• Add chickpeas to chicken, cook for 5 minutes.

3- Assemble and Serve:

• On a large plate, mound the couscous.
• Place chicken in the center, drizzle with sauce, top with Tfaya.
• Decorate with boiled eggs and almonds.

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 4-6
Calories: Approx. 600
Protein: 25g
Fats: 25g
Carbohydrates: 80g
Equipment: Non-stick cooking pot (for Tfaya), Chef's knife, Wooden cutting board, Various glass and ceramic bowls, Wooden spoon, White plastic measuring spoons, Pyrex glass measuring cup, Couscousier two-part metal steamer pot, Large decorative Moroccan-patterned serving plate, Fork and ladle

Cooking Tips

• Soak peeled onions in water to minimize tears.
• Ensure the chicken breast is at the bottom of the pot for even cooking.
• Serve sauce on the side for preference control.

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#cookingwithalia

Couscous Tfaya