Chicken kadra with Chickpeas, peppers and onions (slow cooker recipe)

Main course
Middle Eastern, Moroccan, North African, Tunisian
Chicken kadra with Chickpeas, peppers and onions (slow cooker recipe)
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What you'll need to make a dish

  • 1 chicken cut into about 6 pieces
  • it's very easy to do
  • see here
  • 175g of dried chick peas
  • soaked overnight in cold water
  • well rinsed and drained. 400g once rehydrated
  • so you could always use a can of chickpeas instead.
  • 6 medium onions
  • peeled and chopped. About 450g when chopped. A food processor is ideal for this task!
  • 2 pinches of saffron
  • 2 cinnamon sticks
  • 1 fresh bay leaf
  • A pinch of mixed herbs
  • A pinch of chilli flakes
  • Half a teaspoon of chilli flakes
  • 850 ml (1.5 pints) of Chicken stock
  • 2 tablespoons smen or ghee
  • 2 red peppers
  • roasted
  • deseeded and slices
  • see here
  • Half a 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 4 tablespoons of chopped dried fruit ; raisins
  • sultanas
  • apricots
  • prunes
  • lots of freshly chopped parsley
  • Toasted almond flakes
  • Lemon wedges
  • Crusty bread
  • boiled potatoes or buttery cous-cous
  • To the slow cooker, add the chicken pieces, the soaked and drained chick peas, half of the chopped onions, the saffron strands, cinnamon sticks, salt and pepper, mixed herbs, turmeric and chilli flakes.,Add the chicken stock,Stir well and cook, covered for a 8 hours on low.,When there is a few hours left, add the remaining onions, dried fruit, smen or ghee together with half of the chopped parsley and half of the sweet pepper slices.,Cook for a further 2 hours.