Chicken Kdra with Almonds (North Africa)


Serves 4

1 chicken (about 3.5 lb), jointed
1 red onion, thinly sliced
3/4 cup blanched almonds
1/2 teaspoon ground cinnamon
pinch of crushed saffron threads
1/2 teaspoon ground ginger
1/4 cup unsalted butter
salt and pepper
1 large bunch parsley, finely chopped
squeeze of lemon juice

Put all the ingredients, except the parsley and lemon juice, into a saucepan. Just cover with water, bring to simmer then cover and cook gently for about 1 hour until the chicken is very tender and almost falling off the bones. Transfer the chicken to a warm serving plate and keep warm. Boil the liquid to reduce to a sauce, adding the parsley and lemon juice just before serving.