Chicken kadra with Chickpeas, peppers and onions (slow cooker recipe)

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Chicken kadra with Chickpeas, peppers and onions (slow cooker recipe)
Chicken kadra with Chickpeas, peppers and onions (slow cooker recipe)
Servings:Serves 6
Calories per serving:358
Ready in:1 day, 8 hours
Prep. time:1 day
Cook time:8 hours
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:23rd June 2014
A whole turkey leg [1400g] instead of a small chicken
This recipe needs advance preparation!

Typical of a lot of North African recipes, this is a fruity and spicy dish with lots of onions, but not necessarily hot.

If you don't have a slow cooker, we have a cooker top version of the same recipe.

Unless you are using canned chick-peas, you will need to soak the chick peas overnight.


Ingredients

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to serve

Mise en place

Method

  1. To the slow cooker, add the chicken pieces, the soaked and drained chick peas, half of the chopped onions, the saffron strands, cinnamon sticks, salt and pepper, mixed herbs, turmeric and chilli flakes.
  2. Add the chicken stock
  3. Stir well and cook, covered for a 8 hours on low.
  4. When there is a few hours left, add the remaining onions, dried fruit, smen or ghee together with half of the chopped parsley and half of the sweet pepper slices.
  5. Cook for a further 2 hours.

Serving suggestions

Serve, scattered with the toasted almonds and the remaining parsley and red pepper slices. Accompany with the lemon wedges.

This goes well boiled potatoes, crusty bread or buttery cous-cous

Chef's notes

The cost of a whole chicken from Morrisons was nine pounds which seems ridiculous for a supermarket chicken [June 2014]. Next to the chickens was a huge whole turkey leg (in two pieces), weighing in at 1.4 kg. For less than half the price of a chicken.

Using the whole turkey leg, I amended the recipe slightly to my personal tastes. I also added a bay leaf, half a teaspoon of turmeric, a pinch of mixed herbs and some chilli flakes at the start, and reduced the ground pepper to just a good pinch. I've skinned the legs and cut 6 deep slashes right down to the bone so they cook evenly. I added 700ml (1.5 pints) of chicken stock, which did not cover the turkey legs, but they will still cook perfectly well, especially if you turn them at the final hour. I've roasted a whole chicken in a slow cooker and it was perfectly cooked (8 hours on low).

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