Algerian Chtitha Djedj

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 45 minutes

Ingrédients

3 pieces of Chicken leg quarters

1 cup of Dry garbanzo beans (chickpeas, soaked overnight and boiled)

1 teaspoon of Cumin for flavor

1/2 teaspoon of Turmeric

1 teaspoon of Paprika

1 medium-sized Red onion (chopped)

4 cloves of Garlic (minced)

A 1-inch piece of Ginger (minced)

3/4 cup of Bell pepper (chopped)

1/2 cup of Parsley (chopped for freshness)

2 tablespoons of Tomato paste for color and richness

1 teaspoon of Salt for seasoning

1/2 teaspoon of Black pepper for added flavor

3 tablespoons of Olive oil for sautéing ingredients

2 cups of Water for the stew base.

1 whole sweet pepper (for adding spiciness)

Instructions

Add olive oil in the cooking pot. Once hot, add the chopped red onion. Stir till translucent.

Next, add the mince garlic & ginger. Give a quick stir for few minutes before adding the chopped bell pepper. Stir again.

Add the chicken leg quarters and pan-fry for few minutes before adding the tomato paste & spices. Stir gently.

Pour water on the chicken and add the red sweet pepper. Once it started to boil, add the chickpeas & chopped parsley. Gently mixed to combine and let it simmer for 30 minutes.

During the simmering process, add salt and black pepper for taste.

Preheat the oven in maximum temperature. Once the chicken is cooked, transfer it into the baking pan.

Lastly, transfer on the oven and let it broil for 5-10 minutes till it turns light brown.

For serving, add the chickpeas on the plate before adding the chicken on top of it. Garnish it with chopped parsley. Serve it with couscous or bread.

Notes

You can use harissa paste instead of red pepper for spiciness

Nutrition

• Taille de Portion: 4 g
• Calories: 567 kcal
• Lipides Totaux: 35.7 g
• Lipides Saturés: 8 g
• Cholestérol: 152 mg
• Sodium: 700 mg
• Glucides Totaux: 25.4 g
• Fibres Diététiques: 6.5 g
• Sucres Totaux: 6.1 g
• Protéines: 40.8 g