Chicken kadra with Chickpeas, red peppers and raisins

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Chicken kadra with Chickpeas, red peppers and raisins
Chicken kadra with Chickpeas, red peppers and raisins
Couscous would be the accompaniment of choice, but again, we had been gifted some freshly dug new potatoes, too good to miss!
Servings:Serves 6
Calories per serving:688
Ready in:1 day, 4 hours
Prep. time:1 day
Cook time:4 hours
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:12th April 2014
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.

This recipe is for cooking on a hob in a Dutch oven or heavy based pan. We have a slow-cooker version of the same recipe here.

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 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.
  2. Add enough chicken stock to cover the chicken by about 2.5 cm (1 inch)
  3. Bring to the boil, reduce the heat and simmer for 1 hour.
  4. Add the remaining onions, dried fruit, smen or ghee together with half of the parsley and half of the red pepper slices.
  5. Cook gently for a further hour

Serving suggestions

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

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

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