Chicken kadra with Chickpeas, red peppers and raisins

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Chicken kadra with Chickpeas, red peppers and raisins
Electus
Servings:Serves 6
Ready in:1 day, 4 hours
Prep. time:1 day
Cook time:4 hours
Difficulty:Average difficulty

This recipe needs advance preparation!

   This recipe needs further development

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Authentically, this recipe would have been cooked in a K'dra, but I have adapted it here for cooking in a slow cooker.

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, a casserole on a low oven or even on the hob would do just as well.

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

Ingredients

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

to serve

Mise en place

Method

  1. To the slow cooker, add the chicken pieces, the soaked and drained chick peas, 3 tablespoons 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. Stir well and cook, covered for a 3 hours on a high setting
  4. After 2 hours, add the remaining onions, dried fruit, smen or ghee together with half of the parsley and half of the red pepper slices.
  5. Cook 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 or buttery cous-cous