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.



Ingredient Checklist


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.

  • 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.

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
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.