CHICKEN KEDRA
Delicious Moroccan chicken recipe, and super easy! Marinate the chicken, then simmer it and it's ready! Taken from Moroccan Mediterranean Cuisine published by Konemann. Prep time includes 1 hour marinating.
Provided by Da Huz
Categories Whole Chicken
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the wings and thighs off the chicken. Cut the back away from the breasts, then split the breasts down the middle, leaving them on the bone.
- Make marinade by chopping parsley and mixing with saffron, 1 tsp olive oil, and 2 tbsp vegetable oil.
- Place chicken pieces into marinade, turn to coat, and let sit 1 hour in the fridge.
- Fry the chicken in the marinade briefly (about 1 minute), then cover with water and simmer for 30 minutes or until chicken is cooked through.
- While chicken is simmering, chop onions into thin slices, salt, and fry over low heat in 1 tbsp vegetable oil until soft and translucent.
- Shortly before serving, mix almonds with onions and fry for a few minutes.
- Serve with basmati rice or couscous.
Nutrition Facts : Calories 1275.7, Fat 101, SaturatedFat 19.4, Cholesterol 243.8, Sodium 251.3, Carbohydrate 22.3, Fiber 8.7, Sugar 6.8, Protein 73.9
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