Tfaya

Moroccan cuisine is known for its rich, flavorful dishes that use a variety of spices and ingredients to create unique and delicious flavors. One dish that is particularly beloved in Morocco, and is often enjoyed during special occasions and holidays, is Tfaya.

Tfaya is a traditional Moroccan dish that is made with chicken or lamb and is typically served with couscous. It is a slow-cooked stew that is imbued with fragrant spices like cinnamon, ginger, and saffron. What really sets Tfaya apart, however, is the addition of caramelized onions and raisins, which gives the dish its distinct sweet and savory flavor.

The origins of Tfaya can be traced back to the ancient city of Fes in Morocco. According to legend, the dish was created by a wealthy merchant who wanted to impress his guests with an extravagant and flavorful meal. He combined the best ingredients he could find, such as slow-cooked meat, caramelized onions, and golden raisins, and thus Tfaya was born.

Today, Tfaya is enjoyed throughout Morocco, particularly during religious and cultural festivals like Eid al-Fitr and Eid al-Adha. It is also a popular dish to serve to guests during special occasions like weddings, birthdays, and other celebrations.

To make Tfaya, the first step is to sear the chicken or lamb in a large, heavy-bottomed pot. This helps to lock in the flavor and adds a nice texture to the stew. Once the meat is browned on all sides, it is removed from the pot and set aside.

Next, onions are sliced thinly and are caramelized slowly in the same pot over low heat. The onions are cooked until they turn a deep brown color, which can take up to 45 minutes. This process helps to create a rich, caramelized flavor that is the hallmark of Tfaya.

After the onions are caramelized, the meat is returned to the pot along with water, chickpeas, and a variety of spices. This can include cinnamon, ginger, black pepper, and saffron, all of which add a warm, fragrant aroma to the stew.

Finally, golden raisins are added to the pot, which gives Tfaya its signature sweetness. The dish is left to simmer for several hours until the meat is tender and the flavors have melded together into a delicious, complex stew.

Tfaya is traditionally served with couscous, which is a type of pasta made from semolina flour. The couscous is usually steamed and fluffed with a bit of butter or oil before it is served alongside the stew.

Overall, Tfaya is a delicious and satisfying dish that showcases the rich flavors and warm spices of Moroccan cuisine. Its unique combination of sweet and savory ingredients is sure to leave a lasting impression on anyone who tries it, and it is a great way to experience the traditions and culture of Morocco right from your own kitchen.

Ingredients:

• 2 pounds chicken thighs or legs, skin removed
• 2 large onions, sliced
• 1 tablespoon olive oil
• 2 cups vegetable or chicken broth
• 1/2 cup pitted dried apricots
• 1/2 cup raisins
• 1/2 cup honey
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 1/4 cup toasted sesame seeds
• 1/4 cup chopped fresh cilantro

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Add the chicken and cook until browned, about 5 minutes per side. Remove the chicken and set aside.

2. Add the onions to the same pot and cook until softened and lightly browned, about 10 minutes.

3. In a small bowl, mix together the ginger, cinnamon, turmeric, cumin, and black pepper. Add the spice mixture to the onions and stir well.

4. Add the chicken back to the Dutch oven and pour in the broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.

5. After 30 minutes, add the dried apricots, raisins, and honey. Stir everything together and continue to simmer, uncovered, for another 20 minutes, or until the chicken is tender and the sauce is thick and syrupy.

6. Remove from heat and sprinkle with toasted sesame seeds and cilantro before serving. Serve with couscous or bread.