Chicken Algerian Recipes

ALGERIAN COUSCOUS

Steps:

• Heat 3 tablespoons olive oil in a large pot over medium-high heat. Season mutton chops and chicken drumsticks with salt and pepper; cook in batches with onions in the hot oil until browned, about 2 minutes per side. Transfer to a large plate.
• Scrape the bottom of the pot with a wooden spoon to release browned bits. Return mutton chops and chicken to the pot. Pour in enough water to cover; add turmeric, cumin, and coriander. Cover and bring to a boil. Reduce heat to medium; simmer for 20 minutes.
• Stir potatoes, turnips, and carrots into the pot. Simmer, covered, until vegetables start to soften, about 10 minutes. Mix in tomato paste and ras el hanout; cook for 10 minutes. Stir in chickpeas, zucchini, and cilantro; continue cooking, covered, until zucchini is tender, about 5 minutes.
• Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork and stir in 1 tablespoon olive oil. Transfer to a serving dish.
• Ladle 2 scoops of cooking liquid into a bowl; mix in harissa until smooth.
• Scoop vegetables onto a serving plate. Scoop mutton and chicken onto a separate plate. Serve alongside couscous, harissa sauce, and remaining cooking liquid in the pot.

CHICKEN ALGERIAN

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.

DJEDJ MECHOUI (ALGERIAN POULET ROTI/ROAST CHICKEN)

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 STEW

Steps:

• In a large saucepan combine broth, bouillon, chopped chicken, onion, green beans, carrots, cumin, basil, garlic, bay leaves, parsley, salt and pepper.
• Bring to a boil; reduce heat, cover and cook about 8 minutes.
• Add tomatoes and zucchini and cook briefly.
• Add garbanzo beans and red pepper.
• Cover and cook until heated through.
• Serve over steaming bowls of couscous.

ALGERIAN CHICKEN & PRESERVED LEMON BOUREK

Steps:

• In a medium sized casserole, heat the olive oil & gently fry the onion until pale golden. Add the chicken & fry for 15-20 minutes on a medium heat.
• Add your ras el hanout & the Season All, mix well & cook for a few minutes.
• Wash the preserved lemon really well (make sure to discard the flesh), then chop it very finely & add to the casserole. Cook for a few more minutes.
• Remove the casserole from the heat, add the coriander (cilantro) & allow to cool. Mix in the chopped eggs & re-season if required.
• Once the filling is cooled completely, you are ready to assemble the bourek.
• Make your flour paste by putting the flour in a bowl & gradually adding the water until you have a very runny paste - a bit like crepe batter.
• Lay 1 spring roll sheet on your work surface & place 2 generous teaspoonfulls of the filling onto the sheet. You need to place it in a line approx 1" up from the bottom of the sheet & the line of filling should have a fraction over 1" of spring roll sheet visable on both the left & right side.
• Next bring the left side of the sheet over the filling - it will overlap the filling by about an inch. Do the same with the right side.
• Take the bottom of the sheet in both hands & pull it up so that it covers the line of filling.
• With a pastry brush or the back of a teaspoon, brush a small amount of the flour paste along the edges of the sheet.
• Now start to roll the bourek, be careful to keep it tight & even. When you have rolled it up securely, you can brush a tiny amount of the paste along the seam so that the bourek stays closed whilst it is being fried.
• Repeat these steps with the remaining 35 spring roll sheets.
• Now you can either freeze the bourek or fry them in hot oil (I like to deep fry at approx 165-170c) in batches, until a deep golden colour & very crispy!

SHORBA BAIDHA - ALGERIAN CHICKEN SOUP.

Steps:

• In a large pot gently fry the onion in the olive oil. Add the chicken & the cinnamon stick & fry for 8 minutes, turning the chicken around to seal.
• Add the water & some salt & pepper to taste. Cover & simmer for 1 hour and 15 minutes on a medium heat.
• Remove the chicken from the bones & place the chicken back in the pot.
• Add the chickpeas to the pot & simmer for further 10 minutes covered.
• Check the seasoning & adjust if required. Add the rice & cover & cook for 15 minutes.
• Add more water & adjust seasoning or simmer uncovered if the soup is too concentrated or too watery.
• Finally, mix the egg yolk with the lemon juice. Add a few tsp of the soup to the mix & whisk then add the egg mixture to the pot in a thin steam, stirring continuously. Cook for 1 minute then add the parsley & take off the heat.

ALGERIAN CHICKEN AND OLIVE STEW

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 CHICKEN & CHICKPEA SOUP ( CHORBA / SHORBA)

Steps:

• Place oil in a large pan, add the chicken & fry to seal all over. Add the spices & fry for a minute more.
• Add all the other ingredients except the coriander / cilantro, chickpeas & the lemon juice. Bring to the boil then reduce heat, cover & simmer 1 hour.
• Add the chickpeas to the pan. Take the chicken from the pan & remove all the meat from the bones, shred & put back into the pan. Simmer for a further 20 minutes.
• If the soup is the consistency you like, you can add the coriander / cilantro & lemon juice now. Simmer for 1 minute, re-season if desired & then serve.
• If you feel the soup needs to be a little thicker, you can either reduce it down by cooking further or thicken with plain flour.