The month of birthdays has begun. Sunday was the official start. Dad turned 70. Keely turned 13. I cooked a Spanish feast … and I won’t do that again. I could tell that Dad would have much rather my efforts went in to a lamb roast!
On Wednesday night we moved on. Hello Morrocco. Happy Birthday Jennie (81 on Monday). Chicken Qdra is the go.
As always Claudia Roden, thanks. I nearly even followed your recipe exactly … but instead of a whole chicken I used chicken breast. And I used canned chickpeas.
Will miracles never cease?
If you’d like a delicious dinner I can recommend this.
Moroccan Chicken Qdra
- 1 large roasting chicken
- 2 tbsp butter
- 2- 3 large onions, finely chopped
- 1/4 tsp saffron
- 1 tsp cinnamon
- Salt and pepper
- 1 can chickpeas
- 120g blanched almonds
- Bunch of parsley, finely chopped
- Juice of 1/2 lemon
Put chicken , butter and one onion in pan and cover with water. Add saffron if desired. Season to taste with cinnamon, salt and pepper.
Bring to the boil, add chickpeas and cook for 11/2 hours. Add the rest of the onions, almonds and parsley and simmer until the onions are soft and sauce reduced. Squeeze lemon over the dish when serving.
We had ours with rice and a roast pumpkin side dish.