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Chicken kadra with Chickpeas, peppers and onions (slow cooker recipe)
What you'll need and how to make this dish
1 chicken cut into about 6 pieces
it's very easy to do
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
deseeded and slices
Half a 1 teaspoon sea salt
1 teaspoon black pepper
4 tablespoons of chopped dried fruit ; raisins
lots of freshly chopped parsley
Toasted almond flakes
boiled potatoes or buttery cous-cous
To the slow cooker
add the chicken pieces
the soaked and drained chick peas
half of the chopped onions
the saffron strands
salt and pepper
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
smen or ghee together with half of the chopped parsley and half of the sweet pepper slices.
Cook for a further 2 hours.