Chtit’ha Djedj (Algerian Chicken in Sauce)

This Algerian dish is perfect for Iftar, offering 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.

I have altered the recipe slightly using Harissa instead of Paprika to give a little extra kink. To make a more authentic version swap Harissa for 1/2 tsp of Paprika and the stock for water.

Serve 4
Cooking time: 50 mins

Chtit'ha Djedj (Algerian Chicken in Garlic Sauce)

Chtit’ha Djedj (Algerian Chicken in Garlic Sauce)

Ingredients

Chicken Pieces
Small Onion, Chopped
5 Garlic Cloves, crushed
1/2 tsp Ras al Hanout
1/4 tsp Harissa
2 Whole All Spice Berries (or if you can get Cubeb Berries, crushed)
2 tsp Tomato Paste
1 can Chickpeas, drained
2 pints chicken stock

Method

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, tomato puree and Harissa and cook for another 2 mins.
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.

One thought on “Chtit’ha Djedj (Algerian Chicken in Sauce)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s