Ingredients
1 package skinless, boneless chicken thighs
2 medium onions
1 cup raisins
Spices: 1/4 tsp each salt, black pepper, cinnamon, ground ginger, turmeric, plus extra for sprinkling chicken (saffron would be better than turmeric, but I didn’t have any)
2 tbsp honey
Olive oil for cooking
1 cup chicken broth (instant, from a box or can, or homemade if you have it.)
1 cup dry couscous (2 cups cooked)
Preparation
Prepare couscous according to package directions.
Tfaya: slice the onions and cook for a couple of minutes over medium heat in a little oil to soften. Add about a cup of water, the raisins and honey, and the 1/4 tsp each cinnamon, ginger, tumeric, and black pepper. Continue to cook, stirring occasionally, until the water is mostly absorbed or evaporated and the onions are dark brown. (About 10-15 minutes; add more water if necessary to get a reasonably wet outcome.)
Chicken: cut in chunks, season with a few shakes extra salt, pepper, cinnamon and ginger and sear in a bit of oil until exterior is no longer pink. Add the chicken broth and cook over lower heat another 10 minutes or so, or until largest chunk is no longer pink in the middle.
To serve: fluff the couscous and put on plates. Top couscous with the chicken and broth, then top that with the tfaya.
