The recipe for Chicken Kdra in the book A Taste of Morocco, by Clare Ferguson, looked way too tasty to be passed over. I knew I would just have to overcome the chicken isn’t vegan issue.
Lucky for me the recipe includes chickpeas, so I decided just to make it without its star ingredient. It turned out brilliantly.
I wanted to serve it up with some traditional couscous. Have you seen how couscous is supposed to be made? Its a far cry from my ‘pour it out and cover with water’ standard, and requires a lot of time, patience, hand-rolling and equipment.
I don’t have time, patience or equipment, so needless to say I wussed out and went with my packet method. I did try to imitate the amazing traditional couscous dishes I’ve seen in books though, by making an onion jam and some spicy tomato sauce to top the couscous with.
As a vegetable dish I made some spicy carrots, which were much tastier and more interesting than they sound.
As this was a weekend night, I also bother to make a dessert of sliced oranges with cinnamon and sugar, which was pretty tasty. Credit for the idea goes the front of one of the cookbooks.
Again, I mostly referred to a recipe in the book, but I made a few changes, so I will post my vegan version of Clare Ferguson’s Kdra.
- 400g tin chickpeas, drained
- big pinch of saffron (or in my case, a huge amount of the dodgy “Turkish” saffron I got from a market in Istanbul)
- 1 tsp Massel chicken stock powder
- 1 Tbs ground ginger (I used the dry version)
- 1/4 tsp tumeric
- 1/4 tsp coriander
- 1 tbs margarine
- 1 large onion, sliced
- 2 Tbs parsley, chopped
- 1/2 cup white rice
- juice of one lemon
- coriander and parsley, to serve
- In a large saucepan or frying pan, mix the chickpeas, spices, seasonings, onion and margarine over low heat until well combined.
- Turn up the heat and fry, stirring constantly, until the onions start to sweat.
- Add the rice and stir to combine.
- Add 3 cups of boiling water and simmer until rice is cooked.
- Squeeze lemon juice over it, salt to taste, and serve.