About This Dish
A comforting everyday version of couscous that appears on weekday tables across Morocco. Unlike the elaborate Friday or royal versions, this simpler preparation pairs tender chicken with a flavorful saffron broth and a topping of slowly caramelized onions sweetened with a touch of honey. It is the couscous that Moroccan mothers make when they want something satisfying but not as labor-intensive as the full seven-vegetable spread. The caramelized onions add a layer of sweetness that transforms a simple meal into something truly special.
Ingredients
- 500 g Couscous (medium grain)
- 1 Whole chicken, quartered
- 2 Onions for broth, quartered
- 4 large Onions for caramelizing, thinly sliced
- 1 cup Chickpeas, cooked
- 2 tbsp Honey
- 1 tsp Ground cinnamon
- 1/2 tsp Saffron threads
- 1 tsp Ground ginger
- 60 g Butter
- 3 tbsp Olive oil
- to taste Salt and pepper
Instructions
- 1
Cook chicken with quartered onions, saffron, ginger, oil, salt, and pepper in water. Simmer 1 hour.
- 2
Meanwhile, slowly caramelize sliced onions in butter for 30 minutes. Add honey and cinnamon.
- 3
Steam couscous three times over the chicken broth.
- 4
Add chickpeas to broth for the last 15 minutes.
- 5
Mound couscous, top with chicken and chickpeas, crown with caramelized onions.
Tips & Tricks
- The caramelized onions are the star — give them time and low heat.
- A whole chicken gives better flavor than pre-cut pieces for the broth.