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Kedra is a pale Fassi stew of chicken, masses of onion, chickpeas, almonds, and smen — no tomato, no paprika. It should look blond and taste of butter and sweetness, not of a red tagine that lost its color.

Hailing from the city of Fes, Chicken Kedra is a comforting stew traditionally enjoyed during family gatherings and special occasions. Unlike its tomato-laden counterparts, this dish is characterized by its pale, golden hue, a result of the generous use of onions and the absence of red spices. It's a classic Fassi creation, embodying the region's unique approach to flavor and color. The flavors of Chicken Kedra are a delicate blend of sweetness and warmth, with the rich, nutty undertones of smen or butter weaving through each bite. The dish is subtly spiced with ginger and cinnamon, and the addition of almonds and chickpeas gives it a satisfying texture. It presents a harmonious balance, where no single ingredient overpowers, creating a gentle, buttery embrace that defines its essence.