Moroccan cuisine · Meat & Kebab

Djaj Kdra (Chicken with Almonds)

Chicken in a pale kdra sauce of plenty of onion and saffron, with chickpeas and almonds cooked soft.

Ingredients · for 4 servings

• 1.2 kg chicken pieces
• 800 g onions
• 80 g butter
• 1 pinch saffron threads
• 1 tsp white pepper
• 1/2 tsp cinnamon
• 200 g chickpeas (from a jar)
• 100 g almonds (blanched)
• 1/2 bunch parsley
• 1 lemon
• Salt

Instructions

1. Crumble the saffron threads and dissolve in 3 tbsp hot water, finely chop the onions, chop the parsley and cook the almonds in salted water for 30 minutes until soft.
2. Melt the butter in a heavy pot, add the chicken pieces rubbed with the saffron water, white pepper, cinnamon and salt, and let them heat through for 5 minutes without coloring.
3. Add the onions, pour in 400 ml water and simmer covered over low heat for 45 minutes – the kdra stays pale and must not brown.
4. Rinse the chickpeas and add along with the drained almonds during the last 15 minutes with the chicken.
5. Remove the chicken pieces, simmer the sauce uncovered for 10 minutes and mash the onions with a spoon into a creamy binding.
6. Return the chicken to the pot, season to taste with lemon juice, sprinkle with parsley and serve with bread for dipping.