Wash the couscous and drain it. Let it dry completely, stirring occasionally. Once dry, add a little oil and mix, then place it in a steamer basket.

In a steamer pot, place the cut chicken, salt, three sliced onions, turmeric, black pepper, ginger, saffron, and oil. Sauté briefly, then add water until it covers the chicken. Place the couscous on top to steam.

In a pan, place the 5 sliced onions with a cup of broth from the pot. Let them cook until halfway done, then add the raisins until the broth is completely absorbed. Add oil, sugar, and cinnamon, and continue stirring until golden brown.

When the steam rises from the couscous, remove it and let it cool, stirring occasionally. Sprinkle with a small cup of water and let it absorb. Once completely dry, add a little butter or ghee, some vegetable oil, and salt to taste, then steam again. Check the broth to ensure it's plentiful.

Roast the chicken in the oven or fry it in oil.