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This really is Kennedy’s Favorite Chicken dish. Two points make this dish stand out. First, the Moroccan flavors in this dish are delicious: savory, strong, and yet subtle. Many thanks to Joyce Goldstein, who supplied the inspiration for this dish, which we re-engineered for Colbrook Kitchen long before it was a business. Second, braising in the microwave produces chicken that is thoroughly cooked and flavorful ... and still moist. So the leftovers get even better as the flavors meld deeper: make more because you’ll want it again. It’s best served with Couscous, which loves the flavors in the braising liquid.
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