When I was a young boy I used to ‘steal’ my mother’s cookbooks and read them late into the night. The dishes took me to far-off exotic places. One of my favorite authors was Paula Wolfert. Her 1973 classic cookbook, "Couscous and Other Good Food from Morocco" would captivate me like no other. Her words taught me the awesome power that food has to transport people somewhere else - to tell stories and share distant cultures. In a large way, she is responsible for my relationship with food and helped shape my career as a chef.

Watch the Video Recipe Here

Paula Wolfert's books are endless fountains of information, that easily translate the cuisine of Morocco skillfully enough for even a novice to try, while being tasty enough to inspire even the most jaded of professional chefs. Chicken K’dra takes about 15 minutes to prep, 45 minutes to gently stew, and all of 3 minutes to eat. A perfect dish for those nights where you don't feel like cooking.

I suggest giving Chicken K’Dra a try this week, you will end up wondering why you hadn't made this incredible chicken dish before.

Chicken K’dra

Moroccan chicken simmered with chickpeas and turnips.

• 4 tbsp unsalted butter, separated

• 4 chicken legs separated into thighs and drumsticks

• 2 sweet onions diced fine

• 1 tsp white pepper

• 1/2 tsp ground ginger

• 1 large pinch of saffron

• 1 tsp turmeric

• 2 tsp fine sea salt

• 4 cups chicken stock

• 10 ramps (optional), separate bulbs and chop the stems and leaves

• 1 bunch baby turnips with greens, separate the turnips, and chop the greens

• 14 oz can chickpeas drained

• 1 lemon (juiced)

1. Preheat the oven to 400°F.

2. Melt half the butter in a skillet large enough to comfortably hold all the chicken. Season the chicken and put it into the skillet. Season with salt and pepper and roast for 40 minutes. This step is not traditional but I like the roasted flavor it gives the final broth.

3. Melt the remaining butter in a Dutch oven over medium heat. Add onions, white pepper, ground ginger, saffron, turmeric, and sea salt, and cook until tender, about 10 minutes. Add the chicken stock and bring to a simmer. Add the turnips and ramp bulbs and continue simmering for 30 minutes.

4. Add the chicken, chickpeas, and turnip greens. Simmer for 5 minutes then season with lemon juice. Adjust the seasonings to your taste and serve.