A Moroccan Chef Shares Her Secret to Excellent Hen With Couscous

In case you step right into a Moroccan residence for a household celebration, it’s seemingly that one of many first stuff 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 referred to as t’faya, all on prime of a steaming mattress of golden, fluffy couscous. Its signature sauce, t’faya, is sweetened with raisins, cinnamon, and honey to create a stability of savory and candy flavors.

The Couscous

The dishes’ three primary parts—couscous, hen, and t’faya—are all cooked individually. My recipe under consists of 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 referred to as a “couscoussière” over the braising meat, my couscous recipe gives a simplified strategy, utilizing immediate 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 a less complicated course of that doesn’t require any particular cooking gear.

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 want 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, resulting from their larger fats content material. You possibly can, after all, swap in your most popular hen elements resembling breasts, legs, or a mixture of elements, however I do suggest that you simply use bone-in and skin-on hen for the very best taste. If utilizing different hen elements you will want to shorten the cooking time accordingly, and if utilizing a mixture of elements, you’ll want to tug out the items as they end cooking so the chicken doesn’t overcook. When serving the hen, a number 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 particular person 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 effectively browned. Whereas t’faya interprets to sauce, the ultimate onion t’faya right here is thicker than what one may anticipate of a sauce within the US. It extra intently resembles a viscous caramelized onion topping that holds its form, moderately 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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