Algerian Chicken Stew Recipes

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NIGERIAN CHICKEN STEW



Nigerian Chicken Stew image

The Nigerian Chicken stew is a thick, hearty stew made with bell pepper, tomatoes onions, aromatics, and seasonings.

Provided by Lola Osinkolu

Number Of Ingredients 20

3 Red Bell Peppers (Tatashe)
4 Tomatoes (Medium size )
2 Habanero pepper ( Scotch bonnet - Ata rodo)
1 medium Onion
5 Cloves Garlic
1 Inch Ginger Root
8 Chicken drumsticks
1 tsp Thyme
1 tsp Paprika
1 tsp curry powder
Salt and pepper to taste
½ Cup Vegetable oil
2 tbsp. diced onion
1 medium onion (diced)
1½- 2 Cups Chicken Stock
1 Tsp Curry Powder
1 Tsp Rosemary
1 tsp Paprika
2 bay leaves
2 Tsp chicken bouillon powder ( or 2 Chicken cubes)

Steps:

  • Slice the tomatoes, peppers, and onions into two halves and place them in a sheet pan alongside the garlic cloves. Brush generously with oil and place in a 425F preheated oven and roast for 30 minutes or till slightly charred. Blend everything with the ginger root and set aside.
  • Season the chicken with paprika, thyme, curry powder, salt, and pepper. Set aside.
  • In a large skillet, heat oil over medium heat, add 2 tbsp from the diced onions, and cook till the oil becomes fragrant.
  • Add the chicken legs and fry until they become well browned on both sides-about 10 minutes on each side. Remove from pan and set aside.
  • Add the remaining diced onions inside the same pan where the chicken was fried. Cook till the onions become translucent. Add the blended sauce and bay leaves and cook for 5 to 10 minutes.
  • Add the chicken broth, paprika, curry powder, rosemary, bouillon powder, black pepper, and salt to taste.
  • Gently put the fried chicken in the sauce and leave to simmer until the chicken becomes tender about 20 minutes - a little more or less depending on how big your chicken is.
  • Stir occasionally to prevent burning and adjust the thickness of stew with water or stock if necessary.
  • Serve over white rice, pasta, couscous, or eat with freshly baked bread.

Nutrition Facts : Calories 255 kcal, Carbohydrate 10 g, Protein 14 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 58 mg, Sodium 293 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

POULET ROTI A L'ALGERIENNE (ALGERIAN ROAST CHICKEN)



Poulet Roti a l'Algerienne (Algerian Roast Chicken) image

This is a traditional roast chicken dish from Algeria. The sauce is a combination of onions, garlic, mustard, balsamic vinegar, and cayenne pepper. When I have time, I prepare the chicken a few hours ahead of time and let it marinate in the sauce before roasting it in the oven. I usually serve the chicken with cubed roast potatoes. I coat them with the same sauce and cook them in the oven for 1 hour.

Provided by salima1962

Categories     World Cuisine Recipes     African

Time 1h45m

Yield 4

Number Of Ingredients 10

1 cup water
1 onion, chopped
5 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
3 cloves garlic, crushed
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
salt to taste
1 (2 pound) whole chicken

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix water, onion, olive oil, balsamic vinegar, Dijon mustard, garlic, black pepper, cayenne pepper, and salt together in a roasting dish. Add chicken; turn until well coated with mixture.
  • Bake in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour 30 minutes.

Nutrition Facts : Calories 396.7 calories, Carbohydrate 5.8 g, Cholesterol 61.4 mg, Fat 31.7 g, Fiber 0.8 g, Protein 21.5 g, SaturatedFat 6.3 g, Sodium 195.1 mg, Sugar 2.3 g

ALGERIAN CHICKEN STEW



Algerian Chicken Stew image

This recipe is from "Extending the Table" and is meant to be eaten with couscous. If you prefer, substitute goat or lamb for the chicken.

Provided by luvinlif2k

Categories     Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

3 cups chicken broth
1 chicken bouillon cube
2 cups cooked chicken, chopped
1 medium onion, chopped
2 cups fresh green beans, cut
2 carrots, sliced
1 teaspoon ground cumin
1 teaspoon basil
1 garlic clove, minced (optional)
2 bay leaves (optional)
1/2 teaspoon dried parsley (optional)
salt
pepper
2 medium tomatoes, chopped
2 small zucchini, sliced (or 1 medium)
1 (16 ounce) can garbanzo beans, drained (also known as chick-peas)
1/4 teaspoon ground red pepper (to taste)

Steps:

  • In a large saucepan combine broth, bouillon, chopped chicken, onion, green beans, carrots, cumin, basil, garlic, bay leaves, parsley, salt and pepper.
  • Bring to a boil; reduce heat, cover and cook about 8 minutes.
  • Add tomatoes and zucchini and cook briefly.
  • Add garbanzo beans and red pepper.
  • Cover and cook until heated through.
  • Serve over steaming bowls of couscous.

ALGERIAN CHICKEN AND OLIVE STEW



Algerian Chicken and Olive Stew image

This stew is a traditional Algerian recipe called "Died b'l-Qasbour." It is seasoned with saffron and cilantro. Serve over rice or couscous.

Provided by threeovens

Categories     Stew

Time 1h3m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
2 lbs boneless skinless chicken breasts, cubed
1 tablespoon butter
4 garlic cloves, minced
1 teaspoon saffron, crumbled
1 bunch cilantro, finely chopped
1 cup water
8 ounces kalamata olives, pitted
1 lemon, juiced
salt & freshly ground black pepper

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.

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