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Chicken kadra with Chickpeas, peppers and onions (slow cooker recipe)

Category: Main course

Preparation time:
0 minutes
Cooking time:
0 minutes
Difficulty:
middle

What you'll need and how to make this dish

Ingredients

  • 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
  • well rinsed and drained. 400g once rehydrated
  • so you could always use a can of chickpeas instead.
  • 6 medium onions
  • peeled and chopped. About 450g when chopped. A food processor is ideal for this task!
  • 2 pinches of saffron
  • 2 cinnamon sticks
  • 1 fresh bay leaf
  • A pinch of mixed herbs
  • A pinch of chilli flakes
  • Half a teaspoon of chilli flakes
  • 850 ml (1.5 pints) of Chicken stock
  • 2 tablespoons smen or ghee
  • 2 red peppers
  • roasted
  • deseeded and slices
  • see here
  • Half a 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 4 tablespoons of chopped dried fruit ; raisins
  • sultanas
  • apricots
  • prunes
  • lots of freshly chopped parsley
  • Toasted almond flakes
  • Lemon wedges
  • Crusty bread
  • boiled potatoes or buttery cous-cous

Method

  • To the slow cooker
  • add the chicken pieces
  • the soaked and drained chick peas
  • half of the chopped onions
  • the saffron strands
  • cinnamon sticks
  • salt and pepper
  • mixed herbs
  • turmeric and chilli flakes.
  • Add the chicken stock
  • Stir well and cook
  • covered for a 8 hours on low.
  • When there is a few hours left
  • add the remaining onions
  • dried fruit
  • smen or ghee together with half of the chopped parsley and half of the sweet pepper slices.
  • Cook for a further 2 hours.