Couscous tfaya

Heat the olive oil in a large saucepan over a medium heat. Add the onions, garlic, turmeric, ginger, salt, pepper and saffron and cook for 3 minutes, stirring occasionally

Add the chicken legs to the pan and cook for 5 minutes, turning occasionally. Pour in the stock and bring to the boil over a high heat. Cover the pan, reduce the heat to medium-low and leave to simmer gently for 45 minutes. Stir in the chickpeas, re-cover the pan and continue simmering for a further 15 minutes or until the chicken is cooked through

While the chicken is cooking, prepare the tfaya sauce. Heat the olive oil in a separate large saucepan over a medium-low heat. Add the onions, cover the pan and leave to cook for about 20 minutes until they are soft and translucent, stirring occasionally. Meanwhile, soak the raisins in hot water for 10 minutes until softened, then drain and set aside

When the onions are soft, add the softened raisins, honey, cinnamon and salt and cook, uncovered, for about 10 minutes until the onions are lightly golden, stirring occasionally. Pour in the stock and bring to the boil over a high heat, then reduce the heat to medium-low and simmer for about 25 minutes until most of the liquid has evaporated and you have a thick golden brown sauce. Taste and adjust the seasoning, adding more salt if necessary

By the time your tfaya sauce is ready, the chicken should be fully cooked and ready to be served. Taste the broth and adjust the seasoning, adding more salt if necessary. To serve, place the warm cooked couscous on a large serving plate, top with the chicken, broth and chickpeas and finally add the tfaya sauce. Garnish with the toasted flaked almonds if desired