Chicken K'dra

One more argument to add  to the correlation between smell and memory may not necessary. Everything which needed to be said has been said, even proven, here is why:
"the olfactory bulb is part of the brain's limbic system, an area closely associated with memory".
But if there was one smell which could define childhood, for me it would be that of grilled peppers. One whiff of it and I am back in my grand-dad's flat among the hubbub of a Moroccan family and Chicken K'dra bubbling in a large pot with powerful flagrances of clarified butter and cinnamon.
I love this dish which really calls for a whole chicken but can be made with breasts or even better tights, it's certainly neater than to have to fish for the meat among the bones when dishing it out.

 Chicken K'dra
60g clarified butter or ghee
1 chicken (approximately 1.4kg), jointed into 8 pieces
1 cinnamon stick
3 large onions, finely sliced
2 to 4 pinch of saffron, soaked in 2 tbsp of hot water for 5 min;
300ml chicken stock or water
One large can of chickpeas
Bunch of fresh flat-leaf parsley, chopped
Freshly squeezed juice of ½ lemon
Salt and ground black pepper
Place the saffron in a little warm water and reserve
1. Melt the clarified butter in a large saucepan and add the onions. Cook until softened. Add the Chicken pieces
 2. Add the chicken stock, saffron and cinnamon stick to the pan and bring to a boil. Reduce the heat to low and simmer, covered, for 45 minutes.

3. Drain and add the chickpeas and cook for a further 15 minutes or until most of the stock has evaporated.
Serve with a slice of lemon and couscous

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