📝 About This Recipe
Transport your senses to the bustling medinas of Marrakesh with this classic Djaj bi Tfaya, a jewel of Moroccan celebratory cuisine. This dish achieves a sublime balance between succulent, spice-rubbed chicken and a 'Tfaya' topping—a decadent jam of deeply caramelized onions and plump raisins scented with cinnamon. It is a sophisticated interplay of savory, sweet, and aromatic notes that represents the pinnacle of North African slow-cooking traditions.
🥗 Ingredients
The Chicken & Marinade
- 3 lbs Chicken (bone-in, skinless pieces like thighs and drumsticks)
- 3 tablespoons Extra Virgin Olive Oil
- 1.5 teaspoons Ginger (ground)
- 1 teaspoon Turmeric (ground)
- 1/2 teaspoon Saffron Threads (crushed and soaked in 2 tbsp warm water)
- 1 teaspoon Salt and Black Pepper (or to taste)
- 3 cloves Garlic (minced)
- 1 bunch Cilantro and Parsley Bouquet (tied together with kitchen twine)
The Tfaya (Caramelized Topping)
- 4 large Yellow Onions (thinly sliced into half-moons)
- 1 cup Golden Raisins (soaked in warm water for 15 minutes)
- 2 tablespoons Butter (unsalted)
- 1 tablespoon Cinnamon (ground)
- 3 tablespoons Honey (or granulated sugar)
- 1 teaspoon Orange Blossom Water (optional but highly recommended)
Garnish
- 1/2 cup Blanched Almonds (fried in oil until golden brown)
- 2-3 pieces Hard-boiled Eggs (halved for decoration)
👨🍳 Instructions
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1
In a large bowl, whisk together the olive oil, ginger, turmeric, saffron water, garlic, salt, and pepper. Toss the chicken pieces in this marinade until thoroughly coated; for best results, let it marinate for at least 30 minutes.
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2
Place your tagine base or a heavy-bottomed Dutch oven over medium-low heat. Add a splash of oil and place the chicken pieces inside, browning them slightly for about 5 minutes on each side.
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3
Add about 1/2 cup of water to the pot, being careful not to wash the spices off the chicken. Place the herb bouquet in the center and cover the tagine.
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4
Simmer the chicken gently for 45-50 minutes. The meat should be tender and starting to pull away from the bone.
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5
While the chicken cooks, prepare the Tfaya. In a separate large skillet, melt the butter over medium heat and add the sliced onions with a pinch of salt.
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6
Cover the onions and cook for 15 minutes until they are soft and translucent. Stir occasionally to prevent sticking.
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7
Drain the raisins and add them to the onions, along with the cinnamon, honey, and a ladle of the cooking liquid from the chicken pot.
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8
Reduce the heat to low and continue cooking the onion mixture uncovered for another 20-30 minutes, stirring frequently, until the onions are dark amber, jam-like, and caramelized.
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9
Stir in the orange blossom water to the Tfaya in the last minute of cooking, then remove from heat.
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10
Check the chicken; if the sauce is too thin, remove the chicken and herbs, and reduce the liquid over high heat until it becomes a thick, silky gravy. Return the chicken to the pot.
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11
To assemble, pile the caramelized Tfaya (onion and raisin mixture) high on top of the chicken pieces.
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12
Garnish with the fried almonds and halved hard-boiled eggs. Serve immediately directly from the tagine for an authentic experience.
💡 Chef's Tips
Don't rush the onions; true Tfaya requires slow caramelization to develop its characteristic deep sweetness. If using a clay tagine on a gas stove, always use a heat diffuser to prevent the base from cracking. For a deeper flavor, marinate the chicken overnight in the refrigerator. If you don't have saffron, a pinch more turmeric adds color, but the flavor profile will lose its floral complexity. Watch the honey at the end of the onion cooking process carefully, as it can burn quickly once the moisture has evaporated.
🍽️ Serving Suggestions
Serve with plenty of warm, crusty Moroccan Khobz (bread) to soak up the rich, spiced sauce. Pair with a light, refreshing Moroccan Mint Tea to cleanse the palate between the sweet and savory bites. A side of fluffy couscous is a non-traditional but delicious way to enjoy the extra sauce. Accompany with a simple Moroccan tomato and cucumber salad for a fresh, acidic contrast to the rich stew. A crisp, dry Rosé or a light-bodied red like Grenache complements the spice and honey notes beautifully.