Chicken Couscous with Caramelised Onions and Raisins (Couscous Tfaya)
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Ingredients
- 8 chicken thighs, bone-in
- 3 onions, thinly sliced
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 80 g raisins
- 1 tbsp runny honey
- 400 ml chicken stock
- 300 g couscous
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 967 kcal
- Protein
- 55 g
- Carbohydrate
- 82.8 g
- of which sugars
- 22.8 g
- Fat
- 43.5 g
- of which saturates
- 10.6 g
- Fibre
- 6.6 g
- Salt
- 1.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 2 tablespoons of the olive oil in a large flameproof casserole and brown the chicken thighs, then lift out onto a plate.
- 2
Add half the sliced onions to the pan with the ground ginger and cook for 6 minutes, then return the chicken with the chicken stock. Cover and simmer for 30 minutes, until the chicken is cooked through with no pink remaining.
- 3
Meanwhile, heat the remaining olive oil in a separate pan and cook the rest of the onions with the ground cinnamon over a low heat for 15-18 minutes, stirring often, until deeply golden.
- 4
Stir the raisins and runny honey into the caramelised onions and cook for 2-3 minutes.
- 5
Put the couscous in a bowl, pour over 300ml just-boiled water, cover and leave for 5 minutes, then fluff with a fork.
- 6
Pile the couscous onto plates, top with the chicken and broth, and finish with the caramelised onion and raisin topping.
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