Moroccan · Couscous
Couscous with Chicken & Caramelized Onions
A simpler, everyday relative of the wedding-table tfaya couscous, this version skips the raisins for a more savoury caramelized onion topping over chicken and steamed couscous, common as a Sunday family lunch.
- Prep
- 25 min
- Cook
- 70 min
- Total
- 95 min
- Serves
- 6
- Level
- Medium
Ingredients
- 500 g couscous
- 4 chicken thighs
- 800 g onions, sliced
- Pinch saffron, 1 tsp ginger
- 1 tsp cinnamon
- 3 tbsp olive oil and a knob of butter
- Salt
Method
- 1
Cook the chicken
Simmer the chicken with a little oil, saffron, ginger, salt and 400 ml water for 35–40 minutes until tender. Reserve the broth.
- 2
Caramelize the onions
Cook the sliced onions slowly in oil and butter over low heat for 35–40 minutes, stirring occasionally, until deeply golden and sweet. Stir in cinnamon at the end.
- 3
Steam the couscous
Steam the couscous over the reserved chicken broth in two or three passes, raking between steams, until fluffy.
- 4
Assemble
Mound the couscous, arrange the chicken on top, and pile the caramelized onions over it all.
- 5
Serve
Serve with extra broth on the side.
Chef's tips
- Low, patient heat is the whole trick to caramelized onions — rushing with high heat just browns and burns them unevenly.
Frequently asked questions
How is this different from couscous tfaya?
Tfaya adds raisins and honey for a sweeter topping; this version keeps the onions purely savoury with just a touch of cinnamon.