Begin by heating olive oil in a medium-sized pot over moderate heat. Add the chicken pieces and season them with ground ginger, turmeric, salt, and black pepper. Sear the chicken for 5 to 7 minutes, turning occasionally until the skin takes on a light golden hue. This initial browning helps develop a deep, savory flavor.

Add the cinnamon stick and pour in 500 ml of water. Increase the heat until it reaches a gentle boil, then lower to a simmer. Cover and allow the chicken to cook slowly for 30 to 40 minutes, or until the meat becomes tender and infused with the fragrant spices.

While the chicken simmers, prepare the sweet onion topping known as tfaya. In a separate skillet, melt the butter over medium heat. Add the thinly sliced onions and cook them for about 10 to 12 minutes, stirring occasionally until they soften and turn deeply golden.

When the onions are perfectly caramelized, stir in the raisins, honey, ground cinnamon, ground ginger, turmeric, and saffron water if using. Let the mixture simmer over low heat for another 10 to 15 minutes until the raisins swell and the sauce thickens slightly, creating a glossy, aromatic topping.

Meanwhile, make the couscous. Place the dry couscous in a large heatproof bowl and drizzle with olive oil. Stir thoroughly to coat each grain, ensuring they stay separate after cooking.

In a saucepan, bring 300 ml of water to a boil and add ½ teaspoon of salt. Pour the hot water evenly over the couscous, cover tightly with a lid or cling film, and let it steam for 5 to 7 minutes. Once the liquid is fully absorbed, use a fork to fluff the couscous, breaking up any clumps. Stir in a small knob of butter to enhance flavor and achieve a delicate, airy texture.

For serving, arrange the couscous on a large platter, shaping a small well in the center. Nestle the chicken pieces on top, then generously spoon over the sweet onion and raisin mixture. Sprinkle extra raisins or toasted almonds on top for a touch of texture and a beautiful presentation.

This Moroccan-inspired dish brings together tender chicken, fluffy couscous, and a rich, sweet-scented tfaya topping for a perfectly balanced meal.