A Moroccan Chef Shares Her Secret to Excellent Hen With Couscous

Should you step right into a Moroccan house for a household celebration, it’s possible 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. 

Typically served for particular events in Morocco, this iconic dish options tender spiced hen items topped with a wealthy caramelized onion sauce often known as 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 principal 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 often known as a “couscoussière” over the braising meat, my couscous recipe provides 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 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 favor 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, because of their increased fats content material. You may, after all, swap in your most well-liked hen elements equivalent to breasts, legs, or a mixture of elements, however I do suggest that you just use bone-in and skin-on hen for the most effective taste. If utilizing different hen elements you have to to shorten the cooking time accordingly, and if utilizing a mixture 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 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 properly browned. Whereas t’faya interprets to sauce, the ultimate onion t’faya right here is thicker than what one would possibly anticipate of a sauce within the US. It extra carefully resembles a viscous caramelized onion topping that holds its form, somewhat than a fluid sauce. The candy t’faya paired with the savory braised hen highlights the basic 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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