CHTIT'HA DJEDJ (ALGERIAN CHICKEN IN SAUCE)
This Algerian dish offers oodles of taste and plenty of healthy carb's and protein to norish and up the energy levels. Serve with a good bread to mop up the delicious juices.
Provided by Sarah Boudjema
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Finely chop onion and fry gently in 2tbs oil in large saucepan until starting to soften. Add the chicken and brown for 10 mins, add garlic, spices, salt, tomato puree and Harissa and cook for another 2 minutes.
- Add stock, stir and bring to boil.
- Simmer for 30 mins or until chicken is cooked and add the chickpeas simmering for another 10 mins until the sauce has thickened.
DJEDJ MECHOUI (ALGERIAN POULET ROTI/ROAST CHICKEN)
This recipe comes from Farid Zari, who adapted his traditional way of spit roasting chicken to roasting it in his Los Angeles oven. He advises that the spices are a matter of personal taste--use what you like. He says the method does approximate the really crispy skin that he remembers from Algeria, but stresses that the quality of the chicken makes a huge difference, saying that at home in Algeria all the chickens were organic, free range and very fresh, and suggests that a soak in a salt water bath overnight would improve a run-of-the-mill supermarket chicken. Interestingly this cooking method follows the basic French method for roasting a bird -- and, after all, there is some cross-cultural history there.
Provided by Chef Kate
Categories Whole Chicken
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 450°F.
- Place the chicken on a rack in a roasting pan and slide your fingers under the skin of the breast and thighs to loosen/separate it from the flesh.
- Mash the garlic with the salt, using a fork or a mortar and pestle.
- Work the garlic/salt paste into the butter and then work in the spices; using your fingers, spread the spiced butter into the cavities between the skin and the flesh of the chicken.
- Squeeze the juice of one lemon over the chicken; sprinkle with salt and pepper.
- Season the cavity with salt and pepper and place the four lemon halves and the thyme inside.
- Roast the chicken breast side down for 15 minutes.
- Turn the chicken breast side up and reduce the oven temperature to 350 degrees.
- Baste frequently, using additional water and olive oil as needed.
- If the skin begins to brown too soon, cover with foil (but remove the foil about 15 minutes before the roasting time is up).
- The chicken should be done in about 90 minutes; the skin between the breasts and the legs should become almost transparent, the legs should move easily in the socket, and any juices should be clear.
- Let rest before carving.
- Strain excess fat out of the cooking juices and squeeze in some lemon juice for a lovely flavor.
- Note: Zari suggests serving with orange salads dressed with pomegranate vinaigrette and carrot salads dressed with lemon, cumin and olive oil.
ALGERIAN CHICKEN AND OLIVE STEW
This stew is a traditional Algerian recipe called "Died b'l-Qasbour." It is seasoned with saffron and cilantro. Serve over rice or couscous.
Provided by threeovens
Categories Stew
Time 1h3m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot or Dutch oven, heat oil over medium high heat; add chicken and brown on all sides, about 10 minutes.
- Stir in butter, garlic, saffron, and cilantro; cook another 10 minutes, stirring, to be sure garlic and spices evenly coat the chicken.
- Add water and bring to a boil; reduce heat and simmer until chicken is tender, about 25 minutes.
- Stir in olives and lemon juice; simmer 8 minutes.
- Season with salt and pepper; serve over couscous or rice.
ALGERIAN TLI TLI B'DJEDJ - PASTA WITH CHICKEN!
This is our family recipe for the very traditional Algerian dish tli tli. You can make tli tli with chicken or meat - the meat recipe is slightly different & I will post it later. You can use any tiny pasta for this but traditionally homemade tli til pasta OR orzo / bird's tongue that is used. My kids love it when I use the tiny stars or shells also. Traditionally we steam the pasta for this but you can cook it for 4 minutes or so in plenty of lighty salted water before adding the sauce - the pasta needs to absorb quite a bit of the sauce so keep it undercooked..
Provided by Um Safia
Categories One Dish Meal
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cut chicken up into serving sizes (6-8 pieces)
- Brown in a large pan with the ghee, finely chopped onions, cinnamon, ras el hanout & pepper. Add 1 cup water & cook for 10 minutes
- Add chick peas & add enough water to cover. tomato puree & the stock cube.
- Cover & cook on medium heat for 1 hour & a half in a pan or 40 mins in the pressure cooker on med-high. If cooking in a pan, you may need to add a little extra water.
- Whilst the sauce is cooking, prepare the pasta & eggs.
- Hard boil the eggs, then peel & cut into halves.
- In a bowl, mix the pasta with 1/2 cup water & a tiny bit of olive or sunflower oil. Place in a steamer & steam for 15 minutes. Remove from steamer & separate the pasta with a little water.
- Put the pasta in a large pan & slowly spoon in a little sauce at a time until the pasta is fully cooked & the sauce has been absorbed nicely - the pasta should be moist with a little sauce coating it - not dry.
- Place pasta in a large dish / platter & top with the chicken pieces, egg halves & a some more sauce.
- Serve immediately with a green salad & crusty bread.
CHICKEN ALGERIAN
Make and share this Chicken Algerian recipe from Food.com.
Provided by Annacia
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle chicken with paprika, 1 teaspoon salt and pepper.
- In a large skillet, melt butter and add chicken, brown on both sides.
- Remove from skillet; add broth.
- Over low heat, scrape particles from bottom of skillet then add garlic, eggplant, onion and tomatoes; sprinkle with remaining salt, thyme and parsley.
- Return chicken to skillet; cover and simmer until tender, about 30 minutes.
Nutrition Facts : Calories 356.4, Fat 23.4, SaturatedFat 8.7, Cholesterol 100.3, Sodium 1393.8, Carbohydrate 13.3, Fiber 6, Sugar 6.1, Protein 24.1
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