If you’re ever around Julia when I tell her this is what we’re having for dinner, without exception you will hear her say, “That is my absolute favorite thing you make.” The flavor is rich and warm and perfect for cooler weather (or anytime, really), and it’s just a comforting meal. Paired with cardamom-scented rice, this will definitely end up in your rotation as a favorite.
|Cutting Board||Knife||Cast Iron Pot|
|Wooden Spoon||Ingredient Cups||Microplane|
This has become a Saturday night must have! We sit and smell the aromas as it slowly bakes in the oven after all those delicious spices have made us drool when I dry fry them. Thanks so much for the recipe – cooking it tonight (but its a Monday) such a special dish during the low contact – less social part of our lives. I have shared this recipe with my online cooking group – one day I may even demonstrate it live to them too!
Just made it and we loved it! Used a crock pot and it was till yummy
Hi!! Just wanted to confirm that there’s no added salt?? I used low sodium broth and ended up adding some salt to it. Did I miss it somewhere?
Can’t wait to try it :) currently in the oven!
Hello, this looks amazing. I’m going to make it this week but I only have cumin and coriander that are already grounded. What would be the equivalent amount of 1 tablespoon of cumin seeds to regular cumin? Thanks!
I wonder what veggies could be used in a vegetarian version of this?
This looks fantastic!! Excited to try this as soon as my chicken legs defrost ha! Can you please also share a link to your Dutch oven?? I’m sort of obsessed with it
I recently found this recipe and made it last night. It’s outstanding!!! I fell in love with Moroccan food after visiting Marrakech, and this is the best Moroccan recipe I’ve found! The flavors are complex and the recipe pretty simple. Thank you, Chris and Julia!
I bookmarked this ages ago and finally making tonight! Have you doubled it before?
Made this last night and just wanted to say it was AMAZING. I was skeptical about the golden raisins and the dressing for the rice, but both were PERFECT and helped compliment all the flavors. So glad I didn’t modify a thing. Thanks for a great recipe!
I just made this for the first time after pinning it months ago… I have to say I was kinda worried about how it smelled when it went in the oven, and while it was cooking. I’ve never cooked with turmeric before, so I wasn’t familiar with the smell haha. But, my husband and I just ate it and it was soooo good! Definitely a keeper recipe!
This looks amazing and can’t wait to make . Can I make this in a crockpot ? If so would I brown the chicken quick first ?
I made this dish tonight and OMG it was amazing. Probably my favorite recipe I have ever made! Can’t wait to take this for family get together!
Can I substitute a stainless steel pot for a Dutch oven? Looks so good!
Is there any way to cook this if I don’t own a Dutch oven? Thanks!
I’m making mine with chicken thighs, no bone no skin… should I still cook it for 2hrs? Currently in the oven, I guess I” find out! Spices smell soooooo good. Cant wait to try it out on the family tonight!
Dear dear Chris!
This is a fantastic recipe. Had it for dinner tnite using skin on, bone in thighs. Scrumptious!
I’m curious about the green olives in your photo. Your recipe calls for Greek olives. To me that meant kalamatas. But yours don’t look like kalamatas. Pls confirm. The rice is unbelievable’! Im not sure I can ever eat rice without honey syrup again!
Thanks for such a delicious meal !
Made this for dinner and the whole family loved it. Thank you! Five stars from me!
question – where do you buy your spices? I’ve become a big fan of Penzy’s, but I’m wondering if there’s another online vendor of which I’m unaware – thanks!
Going to try this weekend!
Can the cilantro be omitted without making the entire dish taste different? I’m allergic to it.
Just made the recipe but used an Instapot with a finish in the oven for the sake of time. It was exquisite and so full of rich flavors! The whole family loved it and they’re a pretty tough audience!
Just tried this recipe. Fabulous!!! Put in some chicken breasts too. Perfect! This dish is so good that it may work its way into our Christmas buffet!! The spices make this dish; its
aroma is irresistible.
Hi! I love your addition of recipes to the blog roll! Your cooking is impressive, and recipes amazing! Is it an insult to ask for some tips or recipes for a pressure cooker? We used them every day while living in South America to make beans. (This was years ago, long before marriage or kids). Now there is a huge revival with electric pressure/slow/do-it-all cookers. I would love to expand my abilities to utilize the speed of a pressure cooker doing something other than feijoada. Thanks for your consideration!
Any idea if you could use regular powdered cumin, coriander, and black pepper? I have all those but do not have seeds. If I could do that, any idea how much? (I know it won’t be as good . . . .)
Hi, looks fantastic! I just bought bone-in, skin-on thighs. How long would I cook, and could I layer them? Or should I put in a larger dish with foil? Thanks!!
Great recipe! I’m not seeing the link to the video, tho. Can you update?
This looks amazing and I’m going to make it for dinner tonight! I want to try cauliflower rice instead of the jasmine rice. How much riced cauliflower would you use? 3-4 cups?
This is in my oven right now and the house smells heavenly! Can I replace cardamom with another blend of spices? Perhaps pumpkin spice?
Yup. Making this next weekend. Looks delicious!
Oh wow! I’m going to use skin on thighs for this recipe! Just sounds SO GOOD. Thanks so much Chris.
Holy crap this looks good!!!! I can’t wait to make this for a Sunday dinner!!!!
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