CousCous Tfaya

 

INGREDIENTS:

  • 2 cornish hens
  • 1 Tbsp fresh ginger, 1” piece minced
  • 2 tsp Spice Horizon Mediterranean Sea salt
  • 1 large sweet onion, thinly sliced
  • 1 can of chickpeas
  • 1 ½ tsp Spice Horizon black peppercorns, ground
  • 1 ½ tsp Spice Horizon Ceylon cinnamon, ground
  • 1 tsp Spice Horizon Ras El Hanout, ground
  • ¼ tsp Spice Horizon saffron threads
  • ¼ cup Spice Horizon Tunisian olive oil
  • 6 cups filtered water

INGREDIENTS FOR TFAYA:

  • 2 large sweet onions, thinly sliced
  • 1 cup raisins, soaked in warm water for 15 minutes, then drained
  • 4 Tbsp butter
  • 1 tsp Spice Horizon Ceylon cinnamon, ground
  • 4 Tbsp honey
  • 1 tsp Spice Horizon black peppercorns, ground
  • ½ tsp Spice Horizon ginger, ground
  • ½ tsp Spice Horizon turmeric, ground
  • ¼ tsp Spice Horizon Mediterranean Sea salt
  • ¼ tsp Spice Horizon saffron threads
  • ½ cup filtered water

INGREDIENTS FOR COUSCOUS:

  • 1 lb dry pearl couscous
  • 2 Tbsp Spice Horizon Tunisian olive oil
  • ½ tsp Spice Horizon Mediterranean Sea salt
  • 1 ½ Tbsp butter
  • ½ cup toasted whole almonds
  • 1 hard-boiled egg per person

DIRECTIONS: 

  1. Rub the dry spices from the first ingredients list all over the outside of the 2 cornish hens.
  2. In a Dutch-oven, place the chicken with onion, chickpeas and oil from the first ingredients list.
  3. Over medium heat, brown the chicken, turning occasionally for about 15 minutes.
  4. Add the 6 cups of water, cover and bring to a boil.
  5. Reduce the heat to medium and continue simmering, for about an hour, until the chicken is tender.
  6. Ensure the broth covers the meat throughout cooking. Add more water if necessary during cooking.
  7. While the chicken is cooking, make the Tfaya (Tfaya is the sweet and spice caramelized onions and raisins served with the couscous).
  8. Mix the onions, raisins, spices, honey in a large heavy saucepan. Add the 4 Tbsp butter and ½ cup water, cover and simmer for 30 minutes over low heat, stirring occasionally until the onions turn golden.  
  9. Add a little more water to the onions if it evaporates prior to the onions finishing cooking.
  10. Once the onions are done, continue cooking until the liquids reduce to a thick syrup.
  11. Turn off the heat and set the caramelized onions aside. (Reheat prior to serving).  

FOR COUS COUS: 

  1. Bring 2 cups organic chicken (reduced salt) broth to a boil.
  2. Add pearl couscous, stirring to avoid lumps.
  3. Cover and remove from heat.
  4. Let stand for 15 minutes, remove lid and fluff with fork.
  5. Serve under Tagine chicken.

TO SERVE THE TFAYA: 

  1. Empty the couscous into a large bowl and gently break any lumps apart.
  2. Add 2 Tbsp of butter and 2 ladles of the sauce from the chicken.
  3. Spread couscous on a large serving platter.  Ladle sauce all around the edges of the couscous.
  4. Place the cooked chicken in the center of the couscous platter and top with remaining caramelized onions and raisins.
  5. Garnish with toasted almonds and hard-boiled eggs sliced in half.

 

 

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