Algerian Chicken with Chickpeas and Fried Potatoes- Kbab

Kbab( Arabic كباب) is one of the classic dishes in Algeria. It is mainly made of chicken with chickpeas and fried potatoes. An egg mixture is added at the end of cooking. Kbab is one of the dishes present on Ramadan table. This is different from Kabab or kebab that we all know!
Put olive oil and 1 tablespoon of ghee in a saucepan over medium heat.
Add the chopped onion, chicken, chickpeas, parsley, salt, pepper, cinnamon and cook for a good 10 minutes( reduce the heat to medium low).
Add about 3 to 4 cups of boiling water to the saucepan ( just enough to cover the chicken) and let cook for 30 minutes or until the chicken and chickpeas are cooked.
In meanwhile, peel the potatoes and cut them into pieces(large fries) then season with salt.
Fry the potatoes and drain them on paper towel.
Take out the chicken from the saucepan once it’s cooked.
Take out 1 ladle of the sauce and pour it in a small bowl. Set aside.
Add the fried potatoes to the saucepan.
Prepare the egg mixture with the egg, the lemon juice mixed with the ladle of sauce in the small bowl.
Pour the egg mixture over the potatoes. Let cook for about 2 minutes, then turn off the heat.
Mix the garnishing ingredients with hands in a small bowl, then sprinkle on top of the potatoes( heat is off at this step).
Place the chicken in a frying pan with the remaining tablespoon of ghee, over medium heat. Let brown for few minutes in both sides.
Serve the chicken on top of the potato chickpea sauce ( the sauce should be reduced).

Algerian Chicken with Chickpeas and Fried Potatoes- Kbab

Course Main Course
Cuisine Algerian
Keyword Algerian Kbab
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author LDS’s Mom

Ingredients

  • 4 pieces chicken
  • 1 medium onion, chopped
  • 4 big potatoes
  • 2 tbsp chopped parsley plus more if you like
  • 1 cup chickpeas, soaked overnight, washed and rinsed
  • 1/4 tsp cinnamon
  • 2 tbsp ghee
  • 1 tbsp olive oil
  • 1 tsp salt plus more if needed
  • 1/4 tsp black pepper
  • Vegetable or canola oil for frying

Egg mixture

  • 1 egg
  • 1 tbsp lemon juice

Garnish

  • Pinch of salt
  • 2 green onions, chopped
  • 2 tbsp chopped parsley plus more if you like

Instructions

  1. Put olive oil and 1 tablesponn ghee in a saucepan over medium heat.

  2. Add the chopped onion, chicken pieces, parsley, chickpeas, salt, pepper and cinnamon.

  3. Let cook for a good 10 minutes(reduce the heat to medium low).

  4. Boil about 3 to 4 cups of water in another saucepan.

  5. Pour the boiled water over the chicken(just enough to cover the chicken).

  6. Let cook for about 30 minutes or until the chickpeas and chicken are cooked.

  7. In meanwhile, peel the potatoes and cut them into pieces(large fries) then season with salt.

  8. Pour the oil in a frying pan and place over medium high heat.

  9. Fry the Potatoes and drain them on paper towel.

  10. Take out the chicken from the sauce and set aside.

  11. Take out 1 ladle of the sauce and pour it in a small bow.

  12. Put the fried potatoes in the saucepan with the chickpea sauce.

  13. Prepare the egg mixture with the egg and lemon juice added to the ladle of sauce in the small bowl. Mix well.

  14. Pour the egg mixture on the potatoes in the saucepan. Let cook for about 2 minutes on low, then turn off the heat.

  15. Mix the ingredients for garnishing with your hand, then spread it on top of the potatoes( the heat is off at this step).

  16. Place the chicken in a frying pan with the tablespoon of ghee, over medium heat. Let brown for few minutes in each side.

  17. Serve the chicken on top of the potato chickpea sauce (the sauce should be reduced).

Algerian Round Layered Crepes – Meloui

Meloui is similar to Msemen. The only difference is that I added a little bit of yeast to the Meloui dough and it is shaped differently, plus there is a presence of butter in it and that makes it taste extra special.

Meloui just like Msemen is a kind of layered crepes from the Maghreb countries. Some people simulate then to pancakes or flatbread.

Msemen is a square shaped layered crepes and Meloui is a round shaped layered crepes. It is so much fun to shape it, especially if the Meloui dough is well kneaded and rested. The more you let the Meloui dough rest, the better it stretches(just like Msemen).

Meloui is served plain or with honey, butter or a mix of honey and butter fragrant with rose water. It can be served for breakfast or  afternoon snack with coffee or tea. Meloui is found in Algeria, Morocco and may be somewhere else.
In the bowl of a stand mixer (with a hook attachment), mix the semolina, flour, salt and a cup of warm water for about 3 minutes, then add water little at the time while kneading until obtain a nice soft dough. The kneading May take up to 20 minutes on low.
Oil your hands with olive oil and form small balls of dough, the size of small tangerines.
Place the balls formed in a slightly oiled large plate or platter and cover with plastic wrap. Let rest for at least one hour. The more the dough rest, the better it can stretch.

Prepare 3 small bowls. One bowl of semolina, one bowl of olive oil and the third bowl contains melted butter.

Take one ball of dough at the time and roll it into a disc, then stretch the disc with your 2 hands all around, just like we do for Msemen.
Sprinkle the disc with melted butter and semolina( about 1 tbsp of semolina or less)
Fold the large disc formed into third. Sprinkle the folded surface with butter and semolina.
Fold the other side on top and sprinkle with butter and semolina.
Fold the imperfect rectangle into half, lengthwise. to get a narrow stripe of dough. Sprinkle again with butter and semolina.
Roll the narrow stripe lengthwise. Seal the end of the stripe to the center of the roll if possible( I forgot to do this step in the below picture).
Place the rolls of dough in a large plate or platter. Place them on a standing position. Cover with plastic wrap.
On an oiled board, flatten the rolls of dough, starting with the first one formed. Make sure to dump your hand from time to time in the small bowl of olive oil.
Flatten the roll to form a small disc.
Start cooking the Meloui in a large skillet over medium low heat until golden in both sides.
While the Meloui is cooking, work on the other rolls of dough(flatten them).
You can cook 2 or 3 discs of dough at the same time if your skillet is large.

Meloui

Cuisine Algerian
Keyword Meloui
Prep Time 2 hours
Cook Time 20 minutes
Servings 10
Author LDS’s Mom

Ingredients

For the Meloui dough

  • 3 cups fine semolina
  • 1 cup all purpose flour
  • 1 tsp salt
  • Around 2 1/3 cup warm water
  • Olive oil
  • 1 tsp dry active yeast

For folding and cooking the Meloui

  • 1 cup olive oil
  • ½ cup melted butter
  • ½ cup fine semolina

Instructions

  1. In the bowl of a stand mixer, attached with a hook, put semolina, flour, salt and 1 cup warm water.

  2. Mix well for about 3 minutes then add water little by little in small amount while kneading.

  3. Stop kneading from time to time to check the dough if it needs water.

  4. Keep kneading the dough at low for 20 minutes total while adding water as needed until obtain a nice smooth dough. Depending of your semolina and flour, you may need to add more or less water.

  5. Oil your hand with olive oil (about 1 tbsp) and gather the dough into a ball.

  6. Pour about ¼ cup olive oil in a small bowl and oil your hands with it to form small balls of dough, the size of small tangerines.

  7. Place the balls of dough in a large plate or platter(make sure to grease the dish with olive oil to prevent the dough from sticking).

  8. Cover the balls of dough with plastic wrap and let rest for at least 1 hour. The more the balls of dough rest, the better they can be rolled and stretched.

  9. Prepare 3 small bowls. One bowl of semolina, one bowl of olive oil and the third bowl contains melted butter. Oil your working board (with olive oil) and take 1 ball of dough at the time.

  10. Roll the ball of dough with your hand into a thin disc, make sure to dump your hand in the bowl of olive oil from time to time.

  11. Use your 2 hands to gently stretch the dough all around the disc of dough. Gently stretch the dough in 2 close spots with 2 hands, then move to the next 2 spots with your 2 hands until you make a large thin stretched circle of dough (it does not have to be perfect). The large circle of dough is transparent at this point.

  12. Fold the large disc into third. Sprinkle with butter and a little semolina.

  13. Fold the other side on top to cover the first fold and that forms an imperfect rectangle shaped dough. Sprinkle with butter and semolina.

  14. Fold the rectangle into half lengthwise, then sprinkle again with butter and semolina. You will obtain a narrow stripe shaped dough.

  15. Gently flatten the striped formed to get rid of any air bubbles, then roll it lengthwise. Seal the end of the strip to the center of the roll.

  16. Stand the roll on a slightly oiled large plate or platter. Oil the roll and cover with plastic wrap until you deplete all the balls of dough. Let the covered rolls rest for 5 minutes.

  17. Heat a large skillet over medium low heat and start flattening the rolls.

  18. On an oiled working board, flatten one roll at the time, starting with the first roll.

  19. Flatten the roll with your hand evenly from the center to the edges (about ¼ inch thick or less). That will form the Meloui. Make sure to dump your hand from time to time in olive oil.

  20. Transfer the Meloui to the skillet and cook until golden brown (turn them several times during cooking).

  21. Serve warm plain or with butter, honey or a mix of honey and butter fragrant with rose water along with a good tea or coffee.

Recipe Notes

  • Place Meloui, one on top of the other. If not served immediately, let them cool and place in a Ziploc bag to keep them soft.
  • You can use vegetable oil instead of olive oil if you like.
  • Meloui can be made with a good fine semolina only, or a mix of semolina and all purpose flour.