Chicken kadra with Chickpeas, red peppers and raisins

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Chicken kadra with Chickpeas, red peppers and raisins

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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.

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
6 onions, peeled and chopped
2 pinches of saffron
2 cinnamon sticks
Chicken stock
2 tablespoons smen or ghee
2 red peppers, roasted, deseeded and slices, see here
1 teaspoon sea salt
1 teaspoon black pepper
4 tablespoon chopped dried fruit ; raisins, sultanas, apricots, prunes

to serve

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.
Add enough chicken stock to cover the chicken by about 2.5 cm (1 inch)
Stir well and cook, covered for a 3 hours on a high setting
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.
Cook for a further hour

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