Chicken Kedra

Total Time: 1 hr 35 mins Preparation Time: 1 hr 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 bunch parsley
• 1 teaspoon saffron
• 1 teaspoon olive oil
• 2 tablespoons vegetable oil
• 1 whole chicken
• 1 tablespoon vegetable oil
• 2 large onions
• 2 cups blanched almonds

Recipe

• 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 make marinade by chopping parsley and mixing with saffron, 1 tsp olive oil, and 2 tbsp vegetable oil.
• 3 place chicken pieces into marinade, turn to coat, and let sit 1 hour in the fridge.
• 4 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.
• 5 while chicken is simmering, chop onions into thin slices, salt, and fry over low heat in 1 tbsp vegetable oil until soft and translucent.
• 6 shortly before serving, mix almonds with onions and fry for a few minutes.
• 7 serve with basmati rice or couscous.