Name: Chicken K’dra with Chick Peas
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: ½ teaspoon powdered saffron; 100 g/¼ lb (½ cup) chick peas, soaked overnight, drained and peeled; 4 Spanish onions, peeled and thinly sliced; ¼-½ teaspoon freshly ground black pepper; 4–6 tablespoons chopped flat-leafed (Italian) parsley; 1 roasting (broiler/fryer) chicken, 1.6 kg/3½ lb, or 2 x 1.25–1.5 kg/2¼-3 lb chickens; coarse salt; 100 g/¼ lb (½ cup) softened butter (or smen)

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

1 roasting (broiler/fryer) chicken, 1.6 kg/3½ lb, or 2 x 1.25–1.5 kg

Africa
Morocco
Main course
Mediterranean
Gluten-free

Method

Wash chicken (or chickens) carefully, removing any pin feathers with tweezers. Rub inside and out with coarse salt and water and allow to absorb flavours for 1 hour. Rinse well, inside and out.
Cut chicken (or chickens) into serving pieces, pat dry and rub with half the softened butter (or smen), flavoured with black pepper and saffron.
Place c

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