Algerian Chtitha Djedj Recipe

Introduction

Chtitha Djedj is a flavorful Algerian chicken stew rich with aromatic spices and tender chickpeas. This comforting dish combines tender leg quarters with a vibrant mix of vegetables and herbs, perfect for a satisfying family meal.

Ingredients

• 3 pieces of Chicken leg quarters
• 1 cup of Dry garbanzo beans (chickpeas, soaked overnight and boiled)
• 1 teaspoon of Cumin
• 1/2 teaspoon of Turmeric
• 1 teaspoon of Paprika
• 1 medium-sized Red onion, chopped
• 4 cloves of Garlic, minced
• 1-inch piece of Ginger, minced
• 3/4 cup of Bell pepper, chopped
• 1/2 cup of Parsley, chopped
• 2 tablespoons of Tomato paste
• 1 teaspoon of Salt
• 1/2 teaspoon of Black pepper
• 3 tablespoons of Olive oil
• 2 cups of Water
• 1 whole sweet pepper

Instructions

1. Step 1: Heat olive oil in a cooking pot over medium heat. Add the chopped red onion and stir until translucent.
2. Step 2: Add the minced garlic and ginger, stirring for a few minutes before adding the chopped bell pepper. Stir again to combine.
3. Step 3: Place the chicken leg quarters in the pot and pan-fry for a few minutes. Then stir in the tomato paste and spices (cumin, turmeric, paprika) gently.
4. Step 4: Pour water over the chicken and add the whole sweet pepper. Once the liquid starts boiling, add the cooked chickpeas and chopped parsley. Mix gently and let the stew simmer for 30 minutes.
5. Step 5: During simmering, season with salt and black pepper according to taste.
6. Step 6: Preheat your oven to the highest temperature. Once the chicken is fully cooked, transfer it to a baking pan.
7. Step 7: Broil the chicken in the oven for 5–10 minutes until it turns lightly brown and crispy on top.
8. Step 8: To serve, spread the chickpeas on the plate, place the chicken on top, and garnish with extra chopped parsley. Traditionally served with couscous or bread.

Tips & Variations

• Soaking chickpeas overnight reduces cooking time and improves texture.
• Adjust the spice levels by adding chili if you prefer extra heat.
• Use bone-in chicken for more flavor and moisture.
• Fresh herbs like cilantro can be added for a different twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to preserve the chicken’s tenderness and avoid drying out the stew.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas instead of dry?

Yes, canned chickpeas can be used. Simply drain and rinse them, then add them during the simmering step. Adjust cooking time accordingly as canned chickpeas are already cooked.

What can I serve with Chtitha Djedj?

This dish is traditionally served with couscous or fresh crusty bread to soak up the flavorful sauce. You can also pair it with rice or roasted vegetables for a complete meal.

Algerian Chtitha Djedj Recipe

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Algerian Chtitha Djedj is a hearty traditional chicken stew featuring tender chicken leg quarters simmered with soaked garbanzo beans, aromatic spices, and fresh vegetables. Finished with a brief broil for a golden touch, this dish is rich, flavorful, and perfect for serving alongside couscous or bread for a satisfying North African meal experience.

• Author: Jeannette
• Prep Time: 15 minutes (excluding chickpea soaking time)
• Cook Time: 45 minutes (including simmering and broiling)
• Total Time: 60 minutes
• Yield: 3 servings 1x
• Category: Main Course
• Method: Stovetop with Oven Broiling
• Cuisine: Algerian

Ingredients

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Chicken and Beans

• 3 pieces of Chicken leg quarters
• 1 cup of Dry garbanzo beans (chickpeas, soaked overnight and boiled)

Vegetables and Aromatics

• 1 medium-sized Red onion (chopped)
• 4 cloves of Garlic (minced)
• 1-inch piece of Ginger (minced)
• 3/4 cup of Bell pepper (chopped)
• 1 whole sweet pepper (for adding spiciness)
• 1/2 cup of Parsley (chopped for freshness)

Spices and Seasonings

• 1 teaspoon of Cumin
• 1/2 teaspoon of Turmeric
• 1 teaspoon of Paprika
• 1 teaspoon of Salt
• 1/2 teaspoon of Black pepper

Other Ingredients

• 2 tablespoons of Tomato paste
• 3 tablespoons of Olive oil
• 2 cups of Water

Instructions

1. Sauté Onions: Heat the olive oil in a cooking pot until hot, then add the chopped red onion. Stir continuously until the onions become translucent, releasing their sweetness.
2. Add Garlic, Ginger, and Bell Pepper: Add the minced garlic and ginger to the pot and stir for a few minutes to develop their aromas. Then, add the chopped bell pepper and stir to combine with the other ingredients.
3. Brown the Chicken: Place the chicken leg quarters into the pot and pan-fry them for several minutes until they develop a light golden color. This seals in flavor before simmering.
4. Add Tomato Paste and Spices: Stir in the tomato paste along with cumin, turmeric, and paprika. Gently combine to evenly coat the chicken and vegetables with the rich, spiced mixture.
5. Simmer with Water and Peppers: Pour two cups of water into the pot, add the whole sweet pepper, and bring to a boil. Once boiling, add the pre-soaked and boiled chickpeas along with chopped parsley. Mix gently and reduce heat to let it simmer for 30 minutes to develop flavors and tenderize the chicken.
6. Season: During the simmering, add salt and black pepper to taste, adjusting seasoning as preferred for balanced flavor.
7. Broil the Chicken: Preheat the oven to its maximum temperature. Once the chicken is fully cooked and tender, transfer the chicken pieces to a baking pan and place under the broiler for 5-10 minutes until the skin turns lightly browned and crisp.
8. Serve: Arrange the cooked chickpeas on a serving plate, place the broiled chicken pieces on top, garnish with additional chopped parsley, and serve hot alongside couscous or bread for a complete meal.

Notes

• Soaking chickpeas overnight helps reduce cooking time and improves digestibility.
• Adjust the amount of spices according to your preferred heat and flavor intensity.
• Ensure the chicken is cooked through before broiling to avoid overcooking during the final step.
• Using a whole sweet pepper adds mild spiciness; you can substitute with a hot pepper if you prefer more heat.
• This dish pairs wonderfully with couscous, rice, or crusty bread to soak up the flavorful stew.

Keywords: Algerian chicken stew, Chtitha Djedj, North African recipe, chicken and chickpeas stew, traditional Algerian dish