This one-skillet Moroccan chicken is braised with jammy onions, warm spices, and sweet dates. Serious Eats / Greg Dupree, Prop Stylist: Hannah Greenwood , Food Stylist: Chelsea Zimmer Why It Works Browning the chicken skin-side down renders fat and builds fond, which flavors the onions as they cook. Blooming the spices briefly in fat helps develop their flavor. At the heart of Moroccan cuisine, tfaya is a luscious, deeply caramelized mixture of onions, honey, and dried fruit, typically scented with cinnamon, turmeric, and ginger. It's most often served as a topping or accompaniment, especially with dishes like couscous or chicken, where its sweetness balances savory flavors. While traditional tfaya can be labor-intensive, requiring slow cooking to fully soften and caramelize the onions, this version streamlines the process.…