Chicken kadra with Chickpeas, red peppers and raisins
This recipe requires preparation in advance!
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.
| Chicken kadra with Chickpeas, red peppers and raisins | |
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| 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: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 12th April 2014 |
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Best recipe reviewNice with new boiled spuds 3/5 Lemon slices look odd thouhg |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
- 6 medium onions, peeled and chopped
- 2 pinches of saffron
- 2 cinnamon sticks
- 850 ml (1.5 pints) of Chicken stock
- 2 tablespoons smen or ghee
- 2 roasted sweet peppers, roasted, deseeded and slices, see here
- Half a teaspoon sea salt
- 1 teaspoon black pepper
- 4 tablespoons of chopped dried fruit ; raisins, sultanas, apricots, prunes
to serve
- 4 tablespoons of freshly chopped parsley
- Toasted almond flakes
- Lemon wedges
- 10 slices crusty bread or buttery cous-cous or boiled potatoes
Mise en place
- Roast, skin and deseed the red peppers and slice thinly
- Separate the chicken into 6 pieces, discard the skin
Method
- 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.
- Add enough chicken stock to cover the chicken by about 2.5 cm (1 inch)
- Bring to the boil, reduce the heat and simmer for 1 hour.
- Add the remaining onions, dried fruit, smen or ghee together with half of the parsley and half of the red pepper slices.
- 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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