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Morrocan   -   Chicken Kedra   adapted from North African Cooking by Hilaire Walden

  • 1 Large Chicken -- Cut Inot Pieces
  • 1 Large Red Onion -- Thinly Sliced
  • 1/2 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Ginger
  • 1/2 Teaspoon Saffron
  • 1 Stick Unsalted Butter
  • 1 Bunch Parsley -- Finely Chopped
  • 1 Lemon Lemon Juice
  • Salt And Pepper -- To Taste
Directions Put all ingredients into large saucepan, except parsley and lemon; cover with water; simmer covered for 1 hour; remove chicken; reduce liquid to a sauce; add parsley and lemon juice, pour over chicken and serve.
Serves 4
Time to Make 0:00

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