Chicken Kedra

Directions

1. 1
   Cut the wings and thighs off the chicken. Cut the back away from the breasts, then split the breasts down the middle, leaving them on the bone.
2. 2
   Make marinade by chopping parsley and mixing with saffron, 1 tsp olive oil, and 2 tbsp vegetable oil.
3. 3
   Place chicken pieces into marinade, turn to coat, and let sit 1 hour in the fridge.
4. 4
   Fry the chicken in the marinade briefly (about 1 minute), then cover with water and simmer for 30 minutes or until chicken is cooked through.
5. 5
   While chicken is simmering, chop onions into thin slices, salt, and fry over low heat in 1 tbsp vegetable oil until soft and translucent.
6. 6
   Shortly before serving, mix almonds with onions and fry for a few minutes.
7. 7
   Serve with basmati rice or couscous.