CHTIT'HA DJEDJ (ALGERIAN CHICKEN IN SAUCE)
This Algerian dish offers oodles of taste and plenty of healthy carb's and protein to norish and up the energy levels. Serve with a good bread to mop up the delicious juices.
Provided by Sarah Boudjema
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Finely chop onion and fry gently in 2tbs oil in large saucepan until starting to soften. Add the chicken and brown for 10 mins, add garlic, spices, salt, tomato puree and Harissa and cook for another 2 minutes.
- Add stock, stir and bring to boil.
- Simmer for 30 mins or until chicken is cooked and add the chickpeas simmering for another 10 mins until the sauce has thickened.
TRADITIONAL ALGERIAN RECHTA (NOODLES) - FAMILY RECIPE!
Rechta (pronunced rish-ta) is a dish comprising of flat noodles and a chicken sauce (Marga bil djedj). Many people buy rechta noodles from the market already made - as many women add to their income by selling them. Rechta noodles keep very well in the freezer. You'll need a pasta machine for this recipe...
Provided by Um Safia
Categories One Dish Meal
Time 1h45m
Yield 8 , 8 serving(s)
Number Of Ingredients 18
Steps:
- For the Rechta (noodles):.
- On a large work surface or in a large bowl, sift the flour. Add the salt and make a well in the centre. Add a little water and mix to form a firm but slightly soft dough.
- Divide the dough into quarters and roll each quarter out to an approximately thickness of 1-2mm on a surface dusted lightly with cornflour.
- Dust dough sheets very lightly and put through the pasta machine on the lowest setting (to create thinnest pasta sheet). When all pieces have been put through the machine, put on the side to dry out a little - for 20-30 minutes.
- Change the setting or add the attachment on the pasta machine to the one that cuts fine ribbons. Pass the sheets through the machine. Dust each sheet with cornflour- this really helps the noodles not to stick together.
- Allow to rest for 10 minutes before steaming in a cousier or regular steamer. Take a tiny amount of oil on your hands and gently rub a little through the rechta to prevent it from sticking together whilst cooking.
- Once the steam rises from the rechta, cook for 5 minutes. Remove from couscousier and sprinkle a little water over it and seperate any noodles. Return to steaming for a further 5 minutes or until noodles are visibly cooked.
- Tip rechta into a gas'a or other large dish and gently mix the ghee (smen) through it. Taste and add extra salt if required.
- For the Marga (sauce):.
- In a pressure cooker, fry the onion, garlic and chicken in the oil with the spices, cook for further 10 minutes on medium heat. Add the vegetables and chick peas and pour on the water. Season and cook for 30 minutes or until chicken and vegetables are tender.
- Serve the rechta by placing the rechta noodles in gas'a or large dish (or individually if preferred) and pouring about 1/2 the marga (sauce) over the top. Arrange the vegetables and chicken so everyone gets a good selection.
- Note: (If you're not using a pressure cooker, please cook for approximately 1hr and add the chickpeas during the last 20 minutes of cooking time) Traditionally rechta usually only has turnip in it. My family prefers the above mix of vegetables and sometimes I even add carrots - you can use what you like!
Nutrition Facts : Calories 811.7, Fat 32.9, SaturatedFat 9.5, Cholesterol 144.7, Sodium 855.1, Carbohydrate 79.8, Fiber 6.2, Sugar 4.8, Protein 46.4
DJEJ BIL BESLA (ALGERIAN CHICKEN WITH ONIONS)
Make and share this Djej Bil Besla (Algerian Chicken With Onions) recipe from Food.com.
Provided by Member 610488
Categories One Dish Meal
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 397.5, Fat 27.7, SaturatedFat 4.2, Cholesterol 81.8, Sodium 2496.9, Carbohydrate 16.3, Fiber 4.4, Sugar 5.5, Protein 23.4
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