Almond kadra chicken using a Thermomix
(5)
Preparation time
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Servings
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Difficulty
Dive into the exotic flavors of Almond Kadra Chicken, a dish that whispers tales of ancient spice routes and royal banquets! This delightful recipe combines succulent chicken thighs with a fragrant symphony of turmeric, saffron, and the nutty crunch of blanched almonds, creating a culinary masterpiece that’s as stunning as it is delicious. Legend has it that this dish was once served to sultans, who believed it brought good fortune, so why not channel a little royal luck at your dinner table? Serve it hot, and watch your guests marvel at the aromatic bouquet and the golden hues that will surely transport them to a vibrant market in Marrakech. Bon appétit, or as they say in the markets, 'Saha wa Hana!'
Ingredients
- 1000 g Chicken thigh
- 1 Teaspoon(s) Turmeric
- 1 Teaspoon(s) Salt
- 0.5 Teaspoon(s) Pepper
- 0.5 Teaspoon(s) Saffron
- 2 Onions
- 25 g Butter
- 150 g Blanched almond
- 1 Strand(s) Bouquet garni
Steps
- Place the stirring paddle, 0.
- Wash, cut in pieces, and add 1000 g of chicken thigh 0 in the food processor bowl.
- 0, and add 1 teaspoon(s) of turmeric 0, 1 teaspoon(s) of salt 0, ½ teaspoon(s) of pepper 0, ½ teaspoon(s) of saffron 0 in the food processor bowl.
- Wash, peel, sliced in strips, and add 2 onions 0 in the food processor bowl.
- 0, and add 25 g of butter 0, 150 g of blanched almond 0, 1 strand(s) of bouquet garni leaves only in the food processor bowl.
- Mix manual: 30:00min / 120°C / Speed 0.
- Remove the chicken and keep it warm while continuing to cook the almonds.
- Mix manual: 10:00min / 120°C / Speed 0.
- Serve Hot.
