Roast Chicken Tagine with Candied Onion, Prune and Raisin Tfaya

Description

Our roasted chicken tagine with tfaya is a traditional Moroccan ceremonial dish that combines the roasted flavor of chicken with the exquisite sweetness of a tfaya garnish. The golden, perfectly seasoned chicken is served with a generous tfaya—a slow-cooked, caramelized onion preserve enriched with soft prunes and golden raisins. This festive dish strikes the perfect balance between savory and sweet, characteristic of Moroccan haute cuisine served at celebrations. The creamy sauce, with its honeyed and spicy notes, delicately coats the chicken and garnish for a rich and memorable taste experience.

Ingredients

• Roasted chicken pieces
• Onions
• Prunes
• Raisins
  
• Honey
• Saffron
• Cinnamon
• Ginger
• Ras el hanout
• Fresh coriander
  
• Salt
• Pepper

Preparation

This festive tagine is carefully crafted according to Moroccan culinary traditions. The chicken is first marinated in a blend of spices before being roasted to develop its distinctive flavor and texture. Meanwhile, the onions are simmered very slowly with saffron and mild spices until they form a smooth jam, to which the previously rehydrated prunes and raisins are added. The mixture is then simmered over low heat in a traditional earthenware tagine to allow the flavors to blend perfectly, creating the sweet and savory harmony so distinctive of tfaya.

Nutritional Values ​​(per 450g serving)

• Energy: 580 kcal
• Protein: 32g
• Carbohydrates: 45g
• of which Sugars: 35g
• Lipids: 30g
• of which saturated fatty acids: 7g
• Dietary fiber: 6g
• Sodium: 650mg

Conservation and Use

Store in the refrigerator between 0°C and 4°C. Consume within 3 days of opening. To reheat, place in a covered saucepan over low heat for 10-12 minutes, stirring gently occasionally, or in the microwave on medium power for 3-4 minutes.

Tasting Tips

This traditional tagine is ideally served with fine semolina or Moroccan bread to savor the delicious tfaya. For an authentic presentation, place the chicken in the center of a warm serving platter and generously scatter the tfaya around it. Garnish with a few toasted flaked almonds and a sprinkle of freshly chopped cilantro. This convivial dish is traditionally shared in the center of the table, in true Moroccan tradition.

Allergens

May contain traces of nuts (almonds).

Origin

This iconic dish is a staple of major Moroccan celebrations such as weddings and religious festivals. Originating from the royal kitchens of Morocco, particularly the Fez region, this tagine with its sweet and savory tfaya demonstrates both the Arab and Berber influences in Moroccan cuisine and represents Moroccan culinary art in all its splendor.