Chicken kadra with Chickpeas, peppers and onions (slow cooker recipe)
Middle Eastern, Moroccan, North African, Tunisian
1 chicken cut into about 6 pieces it's very easy to do see here175g 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 saffron2 cinnamon sticks1 fresh bay leafA pinch of mixed herbsA pinch of chilli flakesHalf a teaspoon of chilli flakes850 ml (1.5 pints) of Chicken stock2 tablespoons smen or ghee2 red peppers roasted deseeded and slices see hereHalf a 1 teaspoon sea salt1 teaspoon black pepper4 tablespoons of chopped dried fruit ; raisins sultanas apricots pruneslots of freshly chopped parsleyToasted almond flakesLemon wedgesCrusty 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.