Djaj Qdra Touimiya

Name: Djaj Qdra Touimiya
Yield: serves 4-6
Ingredients: A 3 1/2–4-pound chicken; 2 tablespoons butter; 3 medium onions; 1/4 teaspoon crushed saffron threads or powdered saffron (optional); 1 teaspoon ground cinnamon, or more; Pepper; 1/2 cup chickpeas, soaked overnight, or a 1-pound can of chickpeas; 3/4 cup blanched almonds; Salt; 1/4 cup chopped flat-leaf parsley; Juice of 1/2 lemon

December 9, 2011

In this delicately flavored and scrumptious Moroccan qdra, the long-cooked almonds should become very soft. As so often in Moroccan cooking, one onion is cooked first with the meat or chicken, and when these are nearly done, the remaining onions are added. The first onion is used to add flavor to the meat, and it practically melts and disappears into the sauce. The onions added later keep their shape and add body to the sauce.

Recipe notes

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