Tfaya Baked Chicken
This one-pan chicken dish is a practically effortless meal packed with the flavors of Morocco. Tfaya is a sweet and savory Moroccan sauce made of caramelized onions, raisins and spices, and here those ingredients are used to create a comforting meal that requires only 10 minutes of preparation time.
- Serves: 4 persons
- 2cups raisins
- 3large red onions (about 1 pound), halved and sliced
- 4chicken leg quarters (about 2 1/2 pounds total)
- Generous 1/4 cup sliced almonds
- Couscous or bread, for serving
- ½cup vegetable stock
- 3tablespoons olive oil
- 2tablespoons honey
- 4garlic cloves, pressed or finely chopped
- ¾teaspoon ground turmeric
- ¾teaspoon ground ginger
- ¾teaspoon fine sea salt
- ¼teaspoon black pepper
- ¼teaspoon ground cinnamon
Step 1Heat the oven to 400 degrees. Prepare the chicken: Soak the raisins in hot water for 5 minutes or until softened; drain and transfer to a deep roasting pan.
Step 2Make the marinade: Transfer the stock, olive oil, honey, garlic, turmeric, ginger, salt, black pepper and cinnamon to a large bowl; mix until smooth and well combined.
Step 3Finish preparing the chicken: Add the onions to the roasting pan and pour approximately half of the marinade over the onions and raisins. Use your hands or tongs to combine.
Step 4Transfer the chicken legs to the large bowl with the remaining marinade and use your hands or tongs to make sure that the chicken is thoroughly coated. Place the chicken legs on top of the onion mixture, skin-side up, and pour any remaining marinade over the chicken.
Step 5Bake in the oven for 35 minutes. Remove the roasting pan from the oven and scatter the almonds on top. Return to the oven for another 10 to 15 minutes, until the chicken is cooked through and golden and the almonds are nicely toasted. Serve immediately, with a side of couscous or bread.