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Ingredients 25 items

  • 1 whole chicken
  • 1 tablespoon olive oil
  • 1 onion
  • 1 coriander parsley bouquet
  • 1 teaspoon turmeric
  • 1 teaspoon ginger
  • 2 cubes MAGGI® Chicken Stock
  • 1 teaspoon cinnamon
  • 1 pinch saffron
  • 1 teaspoon white pepper
  • 2 cups chickpeas
  • For the tfaya:
  • 5 big onions
  • 1 cup dried raisins
  • 1 tablespoon canola oil
  • 2 tablespoon honey
  • 3 cinnamon stick
  • 1 teaspoon cinnamon
  • 2 tablespoon orange blossom water
  • For the couscous:
  • 3 cups couscous
  • 3 cups hot water
  • 2 tablespoon olive oil
  • 1 pinch cinnamon
  • Roasted almonds to serve

How to prepare

  1. Heat the oil in a pan, and cook in the chicken from both side until golden brown.
  2. Add the spices, onion, saffron and coriander parsley bouquet.
  3. Add MAGGI® chicken stock cubes and about 2 cups of water.
  4. Cover and let cook until chicken is tender.
  5. Add the chickpeas to chicken when it’s done and keep cooking for 10 minutes more.
  6. Meanwhile, Heat the canola oil in a frying pan, and add the onions. Cook until tender.
  7. Add the cinnamon, sticks, honey and raisins... let’s caramelize on low heat until we obtain an onion marmalade.
  8. Add the orange blossom water and remove from the heat.
  9. Mix the couscous with water and olive oil in a large bowl. Cover and let it steam for 15 minutes.
  10. Serve the steamed couscous topped with chicken chickpeas sauce and onion marmalade then sprinkle with almonds.

Nutritional informations

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