For the Chicken: In a large heavy-bottomed pot or large Dutch oven, heat oil and butter over medium heat until butter is melted and shimmering. Add onions, turmeric, ginger, saffron (if using), salt, and pepper and cook, stirring occasionally, until softened and mixture is fragrant, 3 to 5 minutes.

Add chicken and mix to combine with onions and spices, then add stock or broth and cilantro stem bundle.

Increase heat to medium-high and bring to a boil, then cover, reduce heat to low, and simmer until chicken registers 175 to 185℉ on an instant-read, about 40 to 45 minutes. Discard cilantro bundle and season to taste with salt and pepper.

For the T’faya Sauce: Once chicken is simmering on low, in a large skillet, heat oil and butter over medium-low heat until butter is melted and shimmering. Add sliced onions, cover, and cook, stirring occasionally, until onions are soft and translucent, 15 to 25 minutes. Add drained raisins, stock, honey, cinnamon, salt, and pepper and simmer, uncovered, stirring frequently, until most of liquid has evaporated and the onions are golden brown and jammy, 15 to 20 minutes. Season to taste with salt and pepper.

For Serving: Place warm cooked couscous on a large serving platter or individual plates, top with chicken and some of the broth, and spoon a generous serving of t’faya sauce over the top. Garnish with toasted sliced almonds and reserved cilantro leaves. Transfer any leftover broth to individual serving bowls and serve on the side.