A kdra is akin to the long-cooked North African clay-pot dish known as a tagine. This version is adapted from one by Paula Wolfert in her book Couscous and other Good Foods from Morocco (Ecco Books, 1987).
For the Smen (makes about 1/4 cup)
- 16 tbsp. butter, cut into chunks
- 6 tbsp. fine sea salt
For the Chicken Kdra
- 1 (3 1/2-lb.) chicken, cut into 8 pieces, skin removed
- 1 cup blanched whole almonds
- 1⁄4 tsp. turmeric or saffron
- 1 tsp. ground white pepper
- 1 tsp. ground dried ginger
- 1 stick cinnamon
- 2 tbsp. smen
- 2 yellow onions, thinly sliced
- 4 cups chicken broth
- 1⁄4 cup chopped parsley
- Kosher salt, to taste
- 1⁄2 cup canned chickpeas, drained
- 2 tbsp. fresh lemon juice
- Make the smen: In a bowl, knead together the butter and salt until combined. Form into 8 patties; stack in an earthenware container and cover; set aside to let rest in a cool, dark place for 2 weeks. Melt butter in a pot over low heat, without stirring, removing foam, until clear, 20–25 minutes. Cool. Strain through a cheesecloth-lined sieve. Repeat. Discard solids; spoon into a jar. Seal; store in a cool, dark spot for a month.
- Make the Chicken Kdra: Combine chicken, almonds, turmeric, pepper, ginger, cinnamon, and 2 tbsp. smen in a medium pot over medium heat; cook, turning, 3–4 minutes. Add half the onions and broth; boil. Reduce to medium-low; cook, covered, for 30 minutes.
- Add remaining onion and parsley to chicken; cover and cook until chicken is very tender, 25–30 minutes. Remove chicken; set aside. Bring sauce to a boil; cook until thickened, 13–15 minutes. Return chicken to pot along with salt and chickpeas; heat through. Drizzle in lemon juice and serve.