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
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, 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.

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, I thought it worth a try, especially as this recipe is slow cooked with enough spices to liven up turkey which can sometimes be a little bland.

This goes well with crusty bread or buttery cous-cous