Chicken Kedra
- Ready In:
- 1hr 35mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 bunch parsley
- 1 teaspoon saffron
- 1 teaspoon olive oil
- 2 tablespoons vegetable oil
- 1 whole chicken
- 1 tablespoon vegetable oil
- 2 large onions
- 2 cups blanched almonds
directions
- Cut the wings and thighs off the chicken. Cut the back away from the breasts, then split the breasts down the middle, leaving them on the bone.
- Make marinade by chopping parsley and mixing with saffron, 1 tsp olive oil, and 2 tbsp vegetable oil.
- Place chicken pieces into marinade, turn to coat, and let sit 1 hour in the fridge.
- Fry the chicken in the marinade briefly (about 1 minute), then cover with water and simmer for 30 minutes or until chicken is cooked through.
- While chicken is simmering, chop onions into thin slices, salt, and fry over low heat in 1 tbsp vegetable oil until soft and translucent.
- Shortly before serving, mix almonds with onions and fry for a few minutes.
- Serve with basmati rice or couscous.
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RECIPE SUBMITTED BY
My favorite cookbook is The Essential Rice Cookbook.