Moroccan Chicken Stew

By Saveur
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1 3 1/2-lb. chicken, cut into 8 pieces,

skin removed

1 cup blanched whole almonds

1/4 tsp. turmeric or saffron

1 tsp. ground white pepper

1 tsp. ground dried ginger

1 cinnamon stick

2 tbsp. smen (see note, below) or butter

2 yellow onions, thinly sliced

4 cups chicken broth

1/4 cup chopped parsley

Kosher salt, to taste

1/2 cup canned chickpeas,


2 tbsp. fresh lemon juice

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