Roast Chicken with Onion Sauce and Couscous Stuffing

Most “Jewish” dishes are Sabbath (Saturday) dishes because the Sabbath was the only time during the week Jews prepared special dishes.

They could be local dishes that they glamourised for the Sabbath. Stuffing a dish made it grand, and there was always more stuffing on the side. Birds were often pot roasted because most people in Morocco did not have ovens. The onion sauce takes time because a large quantity of onions take about an hour to cook down.

Serves 6