To begin, in a medium pot, heat the olive oil over medium heat. Add the chicken pieces, and season with ground ginger, turmeric, salt, and black pepper. Brown the chicken for about 5-7 minutes until lightly golden. This step enhances the depth of flavour in the broth.

Add the cinnamon stick and 500ml of water to the pot. Bring to a boil, then reduce to a simmer. Cover and let it cook for 30-40 minutes, or until the chicken is tender. This flavourful broth will add richness to the dish.

Meanwhile, prepare the tfaya topping. In a separate pan, melt the butter over medium heat. Add the sliced onions and sauté for 10-12 minutes until soft and caramelized. Stir occasionally to avoid burning.

Once the onions are caramelized, add the raisins, honey, ground cinnamon, ground ginger, turmeric, and the saffron water (if using). Stir well, and let the mixture simmer gently for another 10-15 minutes until the onions are completely soft and the raisins have plumped up.

While the tfaya is cooking, prepare the couscous. In a large bowl, place the couscous and drizzle with olive oil, mixing well to coat each grain. This helps prevent the couscous from clumping together.

Bring 300ml of water to a boil and add ½ tsp salt. Pour the boiling water over the couscous, cover the bowl with a lid or cling film, and let it sit for 5-7 minutes. This allows the couscous to absorb the water and become fluffy.

Once the couscous has absorbed the water, fluff it gently with a fork to separate the grains. You can also add a small knob of butter for added richness. Ensure the grains are light and airy before moving on to assemble the dish.

To serve, place the couscous on a large serving platter, creating a well in the centre. Arrange the cooked chicken pieces on top, and generously spoon the tfaya mixture over the chicken and couscous. Garnish with extra raisins or toasted almonds for added texture.