About This Dish
A refined Fassi dish where chicken is braised in an onion-saffron sauce enriched with butter until silky smooth, then served with whole blanched almonds and chickpeas. Kdra (from the Arabic word for pot) is one of the four fundamental sauce styles of Moroccan cooking, characterized by abundant onions cooked down to a near-puree and liberal use of butter and saffron. The result is a sauce of extraordinary richness and golden color. This is classic Fassi court cuisine at its most elegant.
Ingredients
- 1 whole Chicken, quartered
- 3 large Onions, grated
- 150 g Blanched almonds, whole
- 1 cup Chickpeas, cooked
- 80 g Butter
- 1 tsp Saffron threads
- 1 tsp Ground white pepper
- to taste Salt
- 1 cup Water
Instructions
- 1
Cook grated onions in butter on very low heat for 20 minutes until dissolved.
- 2
Add chicken, saffron, white pepper, salt, and water. Cover and simmer 1 hour.
- 3
Add chickpeas and almonds. Cook uncovered 20 minutes until sauce is thick and golden.
- 4
The sauce should be silky, almost like a veloute.
Tips & Tricks
- White pepper is used instead of black for a more delicate heat.
- The onions must completely dissolve into the sauce.
- This is one of the lightest, most elegant Moroccan dishes.