Algerian Chtitha Djedj Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Season: During the simmering, add salt and black pepper to taste, adjusting seasoning as preferred for balanced flavor.
- 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.
- 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
Find it online: https://topreci.com/algerian-chtitha-djedj-recipe/
