Moroccan Chicken Qdra

Name: Moroccan Chicken Qdra
Cuisine: Moroccan
Ingredients: 1 large roasting chicken, quartered; 2 tablespoons butter; 375–500 g (¾–1 lb) onions; ¼ teaspoon powdered saffron (optional); 1 teaspoon ground cinnamon, or more; Salt and black pepper; Salt and black pepper; 250 g (8 oz) chick peas, soaked overnight; 120 g (4 oz) almonds, blanched and peeled; A bunch of parsley, finely chopped; Juice of ½ lemon

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

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

Ingredients

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

Africa
Morocco
Gluten-free

Method

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