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MoroccanAuthentic Cuisine

Chicken Kedra

Serves 6 Entree chicken, Poultry

Chicken Kedra

Hailing from the city of Fes, Chicken Kedra is a comforting stew traditionally enjoyed during family gatherings and special occasions. Unlike its tomato-laden counterparts, this dish is characterized by its pale, golden hue, a result of the generous use of onions and the absence of red spices. It's a classic Fassi creation, embodying the region's unique approach to flavor and color.

The flavors of Chicken Kedra are a delicate blend of sweetness and warmth, with the rich, nutty undertones of smen or butter weaving through each bite. The dish is subtly spiced with ginger and cinnamon, and the addition of almonds and chickpeas gives it a satisfying texture. It presents a harmonious balance, where no single ingredient overpowers, creating a gentle, buttery embrace that defines its essence.

Ingredients

  • 1.5 kg (3.3 lb)chicken, pieces
  • 1 kg (2.2 lb)onions, sliced
  • 400 g (14 oz)chickpeas, cooked
  • 80 g (3 oz)blanched almonds
  • 1 tspginger
  • 1 tspcinnamon
  • pinchsaffron
  • 3 tbspsmen or butter
  • 1 1/2 tspsalt
  • 1/2 tspblack pepper

Method

  1. In a large, heavy-bottomed pot or Dutch oven, melt 3 tablespoons of smen or butter over medium heat. Add the 1 kg (2.2 lb) of sliced onions. Stir occasionally, allowing them to cook gently until they collapse and become very soft, but do not let them brown. This will take some time, and the onions should become translucent and release their sweetness.
  2. Once the onions have softened, add the 1.5 kg (3.3 lb) of chicken pieces to the pot. Sprinkle over 1 teaspoon of ginger, 1 teaspoon of cinnamon, a pinch of saffron, 1 1/2 teaspoons of salt, and 1/2 teaspoon of black pepper. Pour in just enough water to barely cover the chicken. Stir to combine the spices with the chicken and onions, ensuring the chicken is well coated.
  3. Cover the pot with a lid and reduce the heat to low. Allow the chicken to simmer gently for about 40 minutes. During this time, the chicken will cook through, and the flavors will meld together. The chicken should be tender, and the onions should continue to break down, forming the base of the sauce.
  4. After 40 minutes, add 400 g (14 oz) of cooked chickpeas and 80 g (3 oz) of blanched almonds to the pot. Stir them into the mixture, ensuring they are evenly distributed. Continue to cook uncovered, allowing the sauce to thicken slightly and coat the chicken and chickpeas.
  5. Monitor the consistency of the sauce. It should be pale and silky, with the onions fully integrated into the sauce, giving it a rich, smooth texture. The chicken should be tender, and the almonds should be slightly softened but still offer a bit of crunch.
  6. Once the desired consistency is achieved, remove the pot from the heat. Serve the Chicken Kedra hot, accompanied by fresh bread or couscous to soak up the luscious sauce. The dish should present a harmonious blend of buttery sweetness and aromatic spices, characteristic of this traditional Fassi stew.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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