Chicken Kedra – a delicious recipe with parsley, saffron, olive oil, vegetable oil, chicken, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut the wings and thighs off the chicken. Cut the back away from the breasts, then split the breasts down the middle, leaving them on the bone.
2
Make marinade by chopping parsley and mixing with saffron, 1 tsp olive oil, and 2 tbsp vegetable oil.
3
Place chicken pieces into marinade, turn to coat, and let sit 1 hour in the fridge.
4
Fry the chicken in the marinade briefly (about 1 minute), then cover with water and simmer for 30 minutes or until chicken is cooked through.
5
While chicken is simmering, chop onions into thin slices, salt, and fry over low heat in 1 tbsp vegetable oil until soft and translucent.
6
Shortly before serving, mix almonds with onions and fry for a few minutes.
7
Serve with basmati rice or couscous.
595
kcal
Calories
50
g
Fat
22
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 bunch parsley, 1 teaspoon saffron, 1 teaspoon olive oil, 2 tablespoons vegetable oil, and more.
Yes, Chicken Kedra falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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