RSS Feed
Twitter
How to make a mouth watering Tajine: Moroccan Chicken Tajine Kadra with Almonds. “Kadra” is a tajine cooking style with a base of onions, butter, and saffron. This recipe is also the base recipe for Chicken Tajine Kadra with Chickpeas (replace the almonds with chickpeas). Absolutely delicious! Detailed recipes at www.cookingwithalia.com
Moroccan Chicken Tajine Kadra with Almonds
February 11th, 2013 
admin 
Posted in 
Tags: 
i just tried this recipe, n i’m in love!! i like the fact ur recipes are so simple , and they don’t have a long list of ingredients but they come out delicious..
It the traditional moroccan clay cooking pot called ‘tajine’. You can check out my ‘tajine with vegetables’ video where I explain how it is used.
I have seen a clay pot in some of the recipes on you tube can you tell me what they are used for and how do you use them
tbarklah 3lik t3alemt ntayib 3i men channel dyalk…lah y3tek saha
lol! bessaha!
mmmmm! tajin bdajaj myam !!
do you use halal meat?
I want to marry you.
i luv u alia ur recipes r tooo good im surprised ur not on TV
The traditional bread in Morocco is called ‘Khobz’ and it’s a round bread made with wheat (blanched or whole), sesame seeds and anis seeds. I am posting a video on how to make it this week. But Moroccan are also big fans of the French Baguette, and we eat it on a daily basis for breakfast or with tajines. You can find French Baguette in the supermarket. hope this helps!
Another I have to try, thank you! KtC
Hi! this tajine tastes so good. In Morocco, couscous is not considered a side dish and tajines are eaten with bread. However, I am a believer in originality and freedom of choice
So if you want to try it with couscous and you enjoy it, go for it girlfriend
Hi Alia! That looks so delicious! Thank you!
Would you also have couscous with this dish instead of bread?
ha ha ha! yeah, we try to keep his tummy in control by sharing many of these dishes with friends
I am glad you are still enjoying my recipes! thank you for your support.
hey! if you put all the onions in the beginning, they will over-cook and will melt up into a thick sauce. That’s why we could a little in the beginning, then we add the rest at the end. The onions will not be raw (cooked in the boiling sauce for 15 mn + with the chicken at then end), but they will keep their shape and some texture. They will absolutely taste “sweet”
hope this helps and hope you enjoy the dish!
cheers
Yum! That looks good. Can you tell me what the purpose is of adding most of ther onions half way through the cooking? Would that not give a “raw” taste instead of “sweet”?