Rating: 2.91 stars
11 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0

Named after the pot in which it's cooked, this traditional Moroccan dish makes the most of a delicious mix of spices. The recipe comes from "In Nirmala's Kitchen," by Nirmala Narine.

The Martha Stewart Show, January 2012

Gallery

Read the full recipe after the video.

Recipe Summary

Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a Dutch-oven or large skillet with a tight-fitting lid, heat oil and butter over high heat. Add chicken and cook on all sides, until lightly browned, about 3 minutes per side. Transfer chicken to a plate and set aside.

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  • Reduce heat to medium-low and add ginger, turmeric, allspice, cayenne, cumin, and saffron; cook, stirring constantly, for 30 seconds. Add onion and garlic and cook, stirring occasionally, for 3 minutes.

  • Return chicken to skillet. Add stock and preserved lemon; stir to combine. Cover and cook over medium-low heat until chicken is cooked through, about 30 minutes.

  • Remove skillet from heat and add olives; season with salt and pepper and stir to combine. Cover and let stand 5 minutes. Serve immediately over couscous garnished with cilantro.

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Reviews (1)

11 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
07/22/2012
I combined this recipe with the Moroccan chicken stew recipe. Very tasty, but there is one important thing to keep in mind. If you get any of the sauce on a countertop or something else, clean it immediately! I now have a yellow stain on my formica counter and on my linoleum floor, and it stained my spoon. It was very time consuming but a big hit with no leftovers despite me making a couple extra portions. Sesame cookies and rice pudding for dessert.