Chicken K'dra

A moroccan main dish that gets its name from the large copper pot that it is traditionally cooked in.

1. 1

   1. In a heavy based casserole dish/ cast iron casserole, place the chicken, chick peas, 2 tbsp of chopped onions, cinnamon sticks and saffron. Season with salt & pepper. Pour in enough water to cover the chicken and chickpeas by about 2 cm and bring to boil, cover and reduce heat to a simmer to cook for 1 hour. Check occasionally to make sure water level is ok.
   
   2. While this is cooking, Preheat the oven to Gas 4 / 180 c/ 350 F. Put peppers on a baking tray and pour oil over them. Bake for 30 mins until softened and skin wrinkled. Remove from oven and leave to cool. When cool enough to pick up, peel the skin off the peppers, cut in half and remove the seeds & stalks. Cut into strips.
   
   3. When chicken tender, add the rest of the onions, rasins or sultanas, butter and half the parsley. Cover and cook for another 40 mins. Onions should now be soft to point of almost being a puree and the liquid should be greatly reduced.
   
   4. Scatter strips of pepper on top and the remaining parsley.
   
   5. Serve with a squeeze of lemon juice and buttery fluffy cous cous or flat breads.