Designed to function efficiently on a full range of heat sources, enamel on steel stockpots are not only resistant to wear and damage, but also versatile enough for any type of stovetop, old or new. Their high-profile design limits evaporation while forcing liquids to bubble through all layers of ingredients, infusing the entire dish with flavor during cooking. Le Creuset enamel on steel stockpots are finished in the same bold palette of signature colors as Le Creuset enameled cast iron, making them perfectly stylish complements to any combination of cookware.
- Colorful, long-lasting exterior enamel resists chipping and cracking; interior enamel is engineered to resist staining and dulling
- Sand-colored interior enamel makes it easy to monitor food as it cooks, preventing burning and sticking
- Oversized handles provide even weight distribution and a secure grip
- Ergonomic composite knobs are heat resistant to 500°F
- Built-in lid stabilizers provide a secure, no-slide fit
- The lightest weight per quart of any premium cast iron cookware available
- Dimensions: 9-in diameter x 6-in high
- Capacity: 3.5 qt.
- Compatible with Gas, Electric, Ceramic, Halogen, Induction, Oven & Outdoor Grill
- Dishwasher safe
- Lifetime warranty
- Made in France
Moroccan chicken with acorn squash and lemon couscous
Preheat oven to 350˚F. Halve the acorn squash and remove the seeds. Slice into thin half-moons. Season chicken thighs all over with salt and pepper. In a small bowl, stir together 2 tablespoons olive oil, cumin, cinnamon and coriander. Rub spice mixture all over chicken thighs.
In a Dutch oven over medium-low heat, heat 2 tablespoons olive oil. Add the acorn squash and sauté until starting to brown on both sides. Remove to a plate and set aside. Add the chicken thighs to the pot skin-side down and sear until skin is a rich golden-brown color, about 3 to 5 minutes. Turn heat down to low if spices are browning too quickly. Turn and continue browning on the other side, about 3 to 5 minutes more. Remove to the plate with the squash and set aside. Let pot cool slightly and then carefully wipe out.
Return heat to medium-low and add remaining 1 tablespoon oil and shallots to the pot. Stir well to coat with the oil and cook until shallot is just starting to brown, about 2 to 4 minutes. Stir in the couscous and garlic, and cook until couscous is lightly toasted, about 1 minute. Add the chicken stock, lemon zest and lemon juice and bring to a simmer.
Add the squash, chicken and any accumulated juices back to the pot on top of the couscous. Cover and transfer pot to the preheated oven. Bake for about 30 minutes, or until an instant-read thermometer registers 160 F in the thickest part of the chicken thigh, and the couscous is al dente.
Remove pot from the oven. Transfer the chicken and squash to a plate. Season couscous to taste with salt and pepper, and garnish with the chopped parsley.