Chtitha djej

Name: Chtitha djej
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Cuisine: Algérie
Ingredients: 1200 g chicken pieces with skin and bone; 240 g cooked and drained chickpeas; 400 g crushed tomatoes; 25 g tomato paste; 18 g peeled garlic; 30 g olive oil; 5 g sweet paprika; 3 g ground cumin; 5 g fresh deseeded chili; 6 g salt; 650 ml water; 15 g fresh parsley

Chtitha djej is a chicken stew in a red sauce with garlic and spices. Chickpeas provide a garnish that holds the sauce.

Ingredients

1200 g chicken pieces with skin and bone
240 g cooked and drained chickpeas
400 g crushed tomatoes
25 g tomato paste
18 g peeled garlic
30 g olive oil
5 g sweet paprika
3 g ground cumin
5 g fresh deseeded chili
6 g salt
650 ml water
15 g fresh parsley

Preparation

Pound the garlic with cumin, paprika, chili, and salt. Dilute with a little water to form a dersa.

Heat the oil in a Dutch oven and brown the chicken on all sides for 8 to 10 minutes.

Add the dersa, tomato paste, and tomatoes. Sauté for 5 minutes, being careful not to burn the garlic.

Pour in the water, cover, and simmer for 35 to 45 minutes. Add the cooked chickpeas during the last 10 minutes.

Check for 74 °C in the center of the chicken, without touching the bone. Reduce the sauce uncovered if it is too thin, add the parsley, and serve hot.