Chicken kadra with Chickpeas, red peppers and raisins
- 1 chicken cut into about 6 pieces, it's very easy to do, see here
- 175g of dried chick peas, soaked overnight in cold water, well rinsed and drained. 400g once rehydrated, so you could always use a can of chickpeas instead.
- 6 medium onions, peeled and chopped. About 450g when chopped. This is great job for a food processor!
- 2 pinches of saffron
- 2 cinnamon sticks
- 850 ml (1.5 pints) of Chicken stock
- 2 tablespoons smen or ghee
- 2 roasted sweet peppers, roasted, deseeded and slices, see here
- Half a teaspoon sea salt
- 1 teaspoon black pepper
- 4 tablespoon chopped dried fruit ; raisins, sultanas, apricots, prunes
- 4 tablespoons of freshly chopped parsley
- Toasted almond flakes
- Lemon wedges
- 10 slices crusty bread or buttery cous-cous or boiled potatoes
- Roast, skin and deseed the red peppers and slice thinly
- Separate the chicken into 6 pieces, discard the skin
- To a large Dutch oven or heavy based pan, add the chicken pieces, the soaked and drained chick peas, half of the chopped onions, the saffron strands, cinnamon sticks, salt and pepper.
- Add enough chicken stock to cover the chicken by about 2.5 cm (1 inch)
- Bring to the boil, reduce the heat and simmer for 1 hour.
- Add the remaining onions, dried fruit, smen or ghee together with half of the parsley and half of the red pepper slices.
- Cook gently for a further hour
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