Moroccan Chicken Stew with Almonds and Chickpeas (Djej Kdra Touimiya)

See the RecipeAndré Baranowski

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).