A 'Kdra' is a moroccan tagine/stew, which is cooked with olive oil (or smen - traditionally), onions, saffron, cinnamon and sometimes ginger.Ingredients
1/2 cup blanched almonds, whole
1/2 cup chickpeas, soaked overnight and drained
4 large part-boned chicken breast portions, skinned
4 tablespoons olive oil
1/2 teaspoon saffron threads
2 Spanish (red) onions, finely sliced
1 litre chicken stock
1 cinnamon stick
4 tablespoons flat leaf parsley, finely chopped
Lemon juice, to taste (approx 1 lemon)
Salt and pepper to taste
Method
- Place almonds and chickpeas in a large flameproof casserole and cover with water. Bring to the boil and cook for 10 minutes, then reduce heat and simmer for 1-1/2 hours until chickpeas are soft.
- Drain in a sieve and set aside.
- Heat olive oil in the casserole dish and brown the chicken pieces.
- Add saffron, salt and pepper and onions, stirring until onions are opaque.
- Add stock and bring to the boil.
- Add almonds, chickpeas and cinnemon.
- Cover and gently cook for 50-60 minutes.
- Transfer the cooked chicken to a serving plate and keep warm.
- Bring the stock to the boil and cooker over a high heat and reduce for 5 minutes, stiring frequently.
- Add parsley and remaining saffron and cook for a further 2-3 minutes. Sharpen the sauce with lemon juice.
- Pour sauce over the chicken and serve with steamed couscous, garnishing with extra parsley.
