Chicken Couscous Tfaya

For the Chicken:

Olive oil - 2 tbsp.

Unsalted butter - 1 tbsp.

Onion, diced - 1

Turmeric - 1 1/2 tsp

Ginger paste - 1 1/2 tsp

Saffron threads (optional) - A small pinch

Salt & Pepper

Bone-in, skin-on chicken thighs - 2 1/2 lb.

Chicken or vegetable broth - 1 3/4 cup

Cilantro, stems and leaves separated - 1 small bunch

In a large heavy-bottomed pot or Dutch oven, heat the oil and butter over medium heat until the butter is melted and shimmering. Add onions, turmeric, ginger, saffron (if using), salt, and pepper, and cook, stirring occasionally, until softened and fragrant, about 3 to 5 minutes.

Add the chicken and mix it with the onions and spices, then pour in the broth and add cilantro.

Turn up the heat to medium-high and bring to a boil. Cover, reduce the heat to low, and simmer the chicken for about 40 minutes.

For the T’faya Sauce:

Olive Oil - 2 tbsp.

Unsalted Butter - 2 tbsp.

Onions, thinly sliced - 2 lb.

Raisins, soaked in hot water for 10 minutes and then drained - 1 cup

Chicken or vegetable broth - 1/2 cup

Honey - 3 tbsp.

Ground Cinnamon - 3/4 tsp

Salt & Pepper

While the chicken is simmering, heat oil and butter in a large skillet over medium-low heat until the butter is melted and shimmering. Add the sliced onions, cover, and cook, stirring occasionally, until soft and translucent, about 15 to 25 minutes. Add the drained raisins, stock, honey, cinnamon, salt, and pepper, and simmer uncovered, stirring frequently, until most of the liquid evaporates and the onions become golden brown and jammy, about 15 to 20 minutes.

For Serving

Couscous - 4 servngs, cooked

Toasted Sliced Almonds - 3/4 cup

Cilantro

Arrange warm cooked couscous on a large serving platter or individual plates, top with chicken and some broth, and generously spoon t’faya sauce over the top. Garnish with toasted sliced almonds and reserved cilantro leaves.

Serve any leftover broth in individual bowls on the side.

Thandai

Almonds - 1/2 cup

Cashews - 1/2 cup

Pistachios - 1/2 cup

Melon seeds - 2 tbsp.

Peppercorns - 10

Fennel seeds - 1 1/2 tbsp.

Cinnamon stick - 1

Poppy seeds - 1 1/2 tbsp.

Cardamoms - 4

Rose petals - 2 tbsp.

Milk - 4 1/2 cups

Saffron - 1 tsp soaked in 1/4 cup warm milk

Sugar - 1/2 cup

In a large bowl, combine the Almonds, Cashews, Pistachios, Melon seeds, Peppercorns, Fennel seeds, Cinnamon, Poppy seeds, Cardamoms, Rose petals, and add enough water to cover the nuts. Soak for at least 2 hours or overnight for optimal results. Drain thoroughly, reserving the soaking water.

Peel the soaked Almonds and then place the drained Nuts in a blender with ¾ cup of the soaking Water. Blend until smooth.

Add Milk to this paste along with the Saffron-Milk mixture and Sugar; blend until creamy and smooth.

Refrigerate the Milk for at least 3 hours.

Serve chilled in individual glasses, garnished with chopped nuts and Saffron strands.