Chicken Kedra

Time

Prep 65 min · Cook 30 min · 95 min total

Difficulty

medium

1. 1

   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.

2. 2

   Make marinade by chopping parsley and mixing with saffron, 1 tsp olive oil, and 2 tbsp vegetable oil.

3. 3

   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.

4. 4

   While chicken is simmering, chop onions into thin slices, salt, and fry over low heat in 1 tbsp vegetable oil until soft and translucent.

5. 5

   Shortly before serving, mix almonds with onions and fry for a few minutes. Serve with basmati rice or couscous.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.