KDRA with Almonds and Chickpeas

Preparation info
  • For

    ten

    people.
    • Difficulty

      Medium

    • Ready in

      4 hr

Appears in
Traditional Moroccan Cooking: Recipes from Fez

By Zette Guinaudeau-Franc

Published 1995

  • About

Ingredients

  • 2 chickens cut in half or 4 ½ lb shoulder and cutlets of mutton
  • 1

Method

Put the salt and saffron, pepper, cinnamon, a chopped onion, chickpeas and the meat in the taoua, cover with water and cook for about two hours. Then add the almonds. After they have cooked for half an hour take them out and put in the rest of the finely chopped onion and the parsley. Cook till the onions are quite soft and form a purée and the liquid is very much reduced.

Arrang