K'DRA DJEJ (Chicken with Onions and Chickpeas)

Buttery braised, then browned, chicken, combined with soft chickpeas and sweet onions, is a classic Moroccan stew both satisfying and surprisingly refreshing. The entire dish is considerably lightened with wedges of both fresh and (if you have them) pickled or preserved lemons and a nice coating of chopped parsley. Couscous is unorthodox here; instead, soak up any accumulated juices with crusty French bread. Cafe Drake served the chicken with cabbage salad and marinated, steamed carrots.

K'DRA DJEJ (CHICKEN WITH ONIONS AND CHICKPEAS)

butter / olive oil / 3 onions, thinly sliced / 1 t. ground ginger / 1 t. black pepper / red chiles, dried / about 2 lbs. chicken parts of your choice / 1 cinnamon stick / 1 can of chickpeas / chopped parsley

1. Cook 1/3 of the onions for 10 minutes in about 2 T. oil and 1 T. butter.
   
2. Add the ginger, black pepper and red chiles and chicken and lightly brown meat for 3 minutes.


3. Now add about 1 cup of water, 1 t. of salt and cinnamon stick and cover and simmer very gently for 40 minutes.


4. Drain chickpeas and add to pan. Continue to cook on very low for 15 minutes.


5. Remove chicken and brown in a skillet in 1 T. of oil until skin crisps and browns a bit.


6. While doing this, you may reduce any liquid in pan by roughly 1/3.


7. Return chicken to pan with onions and spices, heat through well and sprinkle profusely with parsley.


8. Serve with lemon and bread.

KHIZOU HARRA (SPICED CARROTS)

about 1 lb. of carrots, peeled and cut into large-ish sticks / 1 t. paprika / 1 t. ground cumin / chopped parsley / 1 T. lemon juice / 2 T. olive oil / salt to taste

1. Boil carrots in salted water for 5-8 minutes or until just tender. Drain well.


2. Toss carrots with remaining ingredients and let sit for 2 hours to develop flavors. Adjust seasoning with salt as needed.


3. Serve at room temperature.