chicken k’dra with turnips and chickpeas
Traditionally cooked in a large copper pot, k’dra dishes are often packed with plenty of vegetables and pulses to create a hearty, filling dish for a big family or a large gathering of people.
INGREDIENTS
- 1 kg of chicken thighs
- 1–2 tablespoons ground turmeric
- 2–3 tablespoons olive oil plus a knob of butter
- 2 onions, coarsely chopped
- 4 garlic cloves, chopped
- 2–3 teaspoons coriander seeds
- 225 g dried chickpeas, soaked overnight in plenty of water and drained
- 450 g turnip flesh, cut into bite-sized pieces, or 8 baby turnips, halved
- 1 tablespoon ghee, melted (optional)
- leaves from a bunch of fresh flat-leaf parsley, coarsely chopped
- sea salt and freshly ground black pepper
- crusty bread, to serve
Serves 4–6
METHOD
Heat the oil and butter in a large copper pot, or heavy-based saucepan. Add the onions, garlic and coriander seeds and stir until they begin to color.
Add the chicken thighs and brown lightly, then toss in the chickpeas and cover with 850 ml water. Bring to the boil, reduce the heat, cover and simmer for about 45 minutes, until the chicken and chickpeas are tender.
Add the turnip and a little extra water if necessary and cook for a further 10–15 minutes, depending on the type of turnip, until cooked but still firm. Season to taste with salt and pepper, pour over the melted ghee, if using, and garnish with the chopped parsley. Serve with crusty bread.