A cocotte is to the kitchen as a white shirt is to your closet. A basic that allows you to prepare stews and roasts, creams, soups and purees; that can go over fire or in the oven. In short, it is a very versatile and highly durable casserole.

With this casserole I have prepared a wonderful traditional Moroccan recipe: Chicken with preserved olives and lemons . This chicken is flavored with turmeric, ginger and saffron that are roasted to completely release all their aromas. It is a simple but splendid stew that takes little time to prepare. I have made it with chicken thighs because it is a part that is very sweet, but if you wish, you can make it with a whole chicken cut into eighths.

The 2 ingredients that give authenticity to this dish are olives and preserved lemons . You can use pitted olives or some good seasoned olives with pit and pit them, I leave it to your liking and at the time you have. If you use some good pitted olives you will give this dish a plus, but if you are in a hurry don't worry, use pitted olives because it will be just as delicious. Canned lemon is another ingredient that makes a difference in this stew: It provides a subtle lemon flavor and, since it is preserved in a brine, it provides the dish with just the right amount of salt.

At home we accompany the dish with white basmati rice because it is done in 12-15 minutes, it is very aromatic and it is very loose. But a few boiled or roasted potatoes can go well, and if you have a few slices of a good loaf of bread they can help you clean the plate and leave it clean.

Le Creuset Evolution Round Cocotte , Caractère Revol porcelain oval tray and wooden board

INGREDIENTS (For 4 people)

• 8 chicken thighs
• 2 onions
• 1 preserved lemon (*) seeded and cut into eighths
• 1 tsp of turmeric
• 1 tsp of ginger
• 1 clove garlic
• 6 threads of saffron
• A pinch of salt / pepper (salt only for the chicken)
• 6 tablespoons of oil
• 150 g pitted olives
• 1 bunch of coriander
• 1 bunch of parsley
• 400 ml of vegetable or chicken broth without salt
• To Accompany: 200 g of white basmati rice

(*) Preserved lemon: you can make it at home or buy it in Moroccan supermarkets.

PREPARATION

1. Peel, clean and slice the onions. Chop the garlic and reserve. Season the chicken thighs.
2. In a cocotte brown the chicken thighs on both sides and remove from the pan. Booking.
3. Then fry the onion in 6 tablespoons of oil. Let poach well for 15 to 20 minutes.
4. While the onion is poached, deseed the preserved lemon and cut into slices or small segments. Chop the bunch of cilantro and parsley. Booking.
5. When the onion is well poached, add the ginger, turmeric, garlic and saffron and roast for 2 minutes.
6. Return thighs to pan, along with olives, and chopped fresh herbs; cover with broth and bring to a boil. Cook for 20 to 25 minutes, until the thighs are tender.
7. Served with white basmati rice.

Round Cocotte Evolution Le Creuset