Serves 4

  • 12 to 16 pieces chicken
  • Salt and pepper
  • 3 tablespoons EVOO
  • 4 tablespoons (1/2 stick) butter
  • 2 large onions, cut into wedges
  • 3 Meyer lemons or small organic lemons, unpeeled, cut into 1/4- to 1/2-inch thick slices
  • A handful of fresh bay leaves
  • A couple of handfuls of buttery green olives
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon ground ginger
  • 2 teaspoons turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • Pinch of saffron threads
  • Pinch of ground cardamom
  • 1/4 cup flour
  • 3 cups chicken stock
  • See Couscous recipe below

Season the chicken with salt and pepper to taste. In a large Dutch oven or heavy-bottomed skillet, heat the EVOO (3 turns of the pan) over medium-high heat. Working in batches, add the chicken and brown all over, transferring to a plate as it’s cooked.

Add the butter to the pan and when the butter foams, add the onions, lemons, bay leaves, and olives; stir and season with salt and pepper. Sprinkle in the coriander, cumin, ginger, turmeric, smoked black pepper, cinnamon, saffron, and cardamom. Stir that until it’s very fragrant. Sprinkle in the flour and stir to cook out the flour. Whisk in the stock, slide the chicken back in, and simmer until the chicken is cooked through.


  • 1-1/2 cups chicken stock
  • 2 tablespoons butter
  • 1-1/2 cups couscous
  • 1 cup mixed chopped fresh mint and flat-leaf parsley
  • 1 cup Marcona almonds, toasted and coarsely chopped

In a medium saucepan, bring the stock and butter to a boil. Stir in the couscous, cover, turn off the heat, and let stand for 5 minutes. Fluff the couscous with a fork and stir in the mint, parsley and almonds.

Serves 4

– from the book, “My Year in Meals”, by Rachael Ray

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