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.
Cooking time: 50 mins
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
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.