Yet another chicken.

This is a classic Moroccan chicken dish: slow-cooked in a tagine or a heavy saucepan, covered, so all the flavors just steam right back into the meat, with classic Moroccan spicing: some cinnamon, some saffron, a handful of parsley. Some chickpeas give it the feel of a stew, and the final addition of almonds makes for a protein-packed, filling meal.

Chicken k’dra with chickpeas
Adapted from Moroccan: A culinary journey of discovery by Ghillie Basan 

You will need:

1 chicken, cut into pieces (4-6)
1 can or 1-1 1/2 cups cooked chickpeas, drained and rinsed
6 onions, chopped
1 cinnamon stick
1 tsp cinnamon
Pinch of saffron threads
Salt, pepper, and cumin to taste
1-2 T ghee/smen/clarified butter
4 T unsalted butter
1 bunch of parsley, chopped
Olive oil
3/4 cup blanched almonds

Oil the bottom of a tagine or large, heavy saucepan well, and add the chickpeas, chicken, a handful of onion, the cinnamon (stick and powdered), saffron threads, salt, and pepper. Add enough water or broth to cover the meat by an inch or so, bring to a boil, then reduce to simmer, covered, on medium-low to low heat for an hour or so.

After an hour, add the rest of the onions, both types of butter, and the parsley, and let cook for another half hour or so, still covered, or until the liquid is almost totally reduced.

In a skillet, mix a little butter and oil and toast the almonds just a bit.

Place the chicken pieces on a platter and dress with the onion-stew, almonds, and parsley.