Djej Bil Besla Algerian Chicken With Onions Food

DJEJ BIL BESLA (ALGERIAN CHICKEN WITH ONIONS)

Steps:

• Using the flat side of your knife, chop and mash salt and garlic together on a cutting board into a smooth paste. Transfer paste to a large bowl and stir in cumin, paprika, and turmeric.
• Stir in 3 tbsp oil and then add chicken thighs and drumsticks. Toss until evenly coated. Cover bowl with plastic wrap, and marinate in the refrigerator for 4 hours.
• Heat remaining oil in an 8 qt Dutch oven or large tagine over medium-high heat. Working in batches, add chicken pieces and cook, turning once, until golden brown on both sides, about 10 minutes. Transfer to a plate and set aside.
• Add saffron and onions to pot. Season with salt and pepper and cook, stirring occasionally, until soft (about 15 minutes).
• Return chicken to pot along with lemon slices and 1 cup water and bring to a boil. Reduce heat to medium-low, and cook, covered, until chicken is cooked through (about 40 minutes).
• Remove from heat and scatter olives and cilantro over chicken. Serve over rice.

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.