How to Make La Kama in 1 Minute | Capture the True Taste of Moroccan Cuisine | #156

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and cook until translucent, about 5-7 minutes.

Stir in minced garlic and grated ginger, cooking for another minute until fragrant.

Add chicken pieces to the pot, browning on all sides for about 8-10 minutes.

Sprinkle in coriander, cumin, ginger, cinnamon, black pepper, paprika, turmeric, nutmeg, cloves, and salt, stirring to coat the chicken.

Pour in enough water to cover the chicken and bring to a boil.

Reduce heat to low, cover, and simmer for 30 minutes.

Add chickpeas, diced carrots, and zucchini to the pot, stirring well.

Incorporate raisins and saffron, cooking for an additional 20 minutes until vegetables are tender.

Toast almonds in a dry skillet over medium heat until golden, about 3-4 minutes.

Serve the chicken and vegetables over a bed of couscous or rice, garnished with toasted almonds.

Equipment Needed

Dietary

Allergens