Algerian Chicken with chickpeas, Chtitha Djedj

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Preparation time: 20 mn
Cooking time: 40 mn
Total time: 1 hour
Servings: 5

8 pieces chicken in bones
1 small oignon
8 cloves of garlic
3 TS olive oil
1 Ts paprika
1ts salt
1/3 ts black pepper
¼ ts cumin
¼ ts ginger powder
1 medium tomato
2 Ts chopped cilantro.
4 cups chickpeas socked overnight

1- Put olive oil in a sauce pan over high heat , add in the chicken and stir for about 5mn or until golden brown, Remove the chicken from pan and reserve.
2- Use the same pan with the remained oil to slightly brown the finely chopped oignon and garlic.
3- Add all the spices.
4- Stir for about 5 mn at high heat.
5- Add in the tomato pureed and cover with water.
6- Toss in the washed and drained chickpeas, and the chicken.
7- Bring water to boil, then reduice the heat to medium
8- Simmer for 30 mn or until sauce has thickened.
9- Serve dish decorated with cilantro.
Recipe by: LDS’s Mom

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