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Medina Kebda
Medina — Mother recipe · en it
A delectable traditional dish from Medina, the Kebda is a crispy chicken crust that captures the essence of Arab cuisine.
⏱️ 15 min prep + 10 min cottura · 4 porzioni · facile
Ingredients
- 4 small chickens, cut into pieces
- 1 tablespoon paprika
- 1 tablespoon salt
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 teaspoon saffron
- 1 teaspoon red pepper powder
- 1 teaspoon ginger powder
- 1 teaspoon coriander
- 1 teaspoon lemon juice
- 1 teaspoon white vinegar
Method
- In a pan, mix together the paprika, salt, olive oil, chopped garlic, saffron, red pepper powder, ginger powder, and coriander.
- Add the chicken pieces and mix well to absorb the sauce.
- Cover and let marinate for at least 30 minutes.
- In a large skillet, add oil and heat over medium-high heat.
- When the oil is hot, add the chicken and cook for 10-15 minutes, frequently turning to ensure even crispiness.
- Serve hot with lemon juice and red pepper powder as a condiment.
The story
Kebda is a specialty of Medina's cuisine, a sacred city for Muslims, where chicken is prepared in a unique way to achieve a crispy and delicious crust.
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