← Nouns Cooking · Moroccan

Ingredients

• 3 tbsp Olive oil
• 2 Onion, sliced
• 3 cloves Garlic, crushed
• 1 tsp Ground turmeric
• 2 tsp Ground ginger
• 1 pinch Saffron, crumbled
• 1 tsp Salt
• ½ tsp Black pepper
• 6 chicken legs
• 500 ml chicken stock
• 1 can chickpeas (400 g can), drained
• 2 tbsp Olive oil
• 4 large onions, thinly sliced
• 200 g Raisins, soaked in warm water for 15 min
• 3 tbsp Honey
• 1 tsp ground cinnamon
• ¼ tsp Salt
• 100 ml Water
• 400 g Couscous
• 1 tbsp Olive oil
• ½ tsp Salt
• 50 g flaked almonds, toasted (optional)

Method

1. Heat the oil in a large pot over medium heat and cook the onions and garlic for 5 min. Add the spices, saffron, salt and chicken and turn for 5 min to coat.
2. Pour in the stock, bring to a simmer, cover and cook for 45 min, until the chicken is tender and reaches 75°C (165°F). Add the chickpeas for the last 10 min.
3. Meanwhile make the tfaya: heat the oil in a second pan, add the onions, cover and cook over medium-low heat for 20 min, stirring now and then, until very soft. Add the drained raisins, honey, cinnamon, salt and water and cook uncovered for 15–20 min, stirring, until deep amber and jammy.
4. Put the couscous in a bowl with the oil and salt, pour over 400 ml of boiling broth from the chicken pot (top up with water if needed), cover and leave for 5 min. Fluff with a fork.
5. Mound the couscous on a big platter, arrange the chicken and chickpeas on top and crown with the tfaya and almonds. Serve the remaining broth in a jug.

Tips

• Tfaya keeps for a week in the fridge and is lovely on roast lamb or even cheese on toast.
• Contains wheat (couscous); the almonds are optional.

Sources

Written in our own words after cross-checking these recipes:

Great British Chefs Taste of Maroc The Mediterranean Dish