Moroccan Chicken Qdra

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

This is a stew we made in Egypt which came to us from Morocco.


  • 1 large roasting chicken, quartered
  • 2 tablespoons butter
  • 375–500 g (


As so often in Moroccan cooking, one onion is cooked first with the meat or chicken, and when these are nearly done, the remaining onions are added. This is because of the prolonged cooking. The first onion is used to add flavour to the meat, and it practically melts and disappears into the sauce. The onions added later keep their shape and add body to the sauce.

Put the chicken, butter