Chicken Kdra with Chick-Peas and Almonds Recipe
- ¾ cup (3 oz/75 g) blanched almonds
- 1/2 cup (3 oz/75 g) chick-peas, soaked overnight
- 4 part-boned chicken breasts, skinned
- ¼ cup (2 oz/50 g) butter
- ½ tsp (2.5 ml) saffron strands
- 2 Spanish onions, finely sliced
- 3¾ cups (1½ pints/900 ml) chicken stock
- 1 small cinnamon stick
- 4 tbsp (60 ml) chopped fresh flat leaf parsley, plus extra to garnish
- Lemon juice to taste
- Salt and ground black pepper
- #A kdra is a type of tagine that is traditionally cooked with smen, a strong Moroccan butter, and a lot of onions. The almonds in this recipe are precooked until soft, adding an interesting texture and flavor.# Simmer the almonds in a pan of water for 2 hours until soft. Drain. Cook the chick-peas for 1 hour and 30 minutes until soft. Drain. Place the chick-peas in a bowl of cold water and rub off the skins. Put the chicken pieces, butter, half the saffron and seasoning in a pan. Heat until the butter melts.
- Add the onions and stock, bring to the boil and then add the chick-peas and cinnamon stick. Cover the pan and cook very gently for 45-60 minutes until the chicken is completely tender.
- Transfer the chicken to a serving plate and keep warm. Bring the sauce to the boil, then simmer until well reduced, stirring frequently. Add the almonds, parsley and remaining saffron, and cook for a further 2-3 minutes. Sharpen the sauce with a little lemon juice, then pour over the chicken and serve, garnished with the extra parsley.