ALGERIAN CHICKEN WITH CHICKPEAS AND COUSCOUS
Steps:
- Unless you are using a couscousiere, combine the chicken, oil, butter, onion, tomato, pepper , cinnamon and salt in a large, heavy pot. Stir over medium heat to coat and brown the chicken. After about 5 minutes, cover with 1 1/2 cups water and bring to a boil. Toss in the chickpeas, then simmer, covered 30 to 40 minutes until the chicken is tender. Remove the chicken pieces and set them aside. Continue to cook the mixture in the pot until chickpeas are tender perhaps another 1 1/2 hour. Add more water, if necessary, to retain roughly the same level. When chickpeas are done, retrun the chicken to the pot ot heat through. To serve in a traditional manner, distribute the prepared couscous in a large bowl or platter with curved edges, and ladle on as much liquid from the stew as the couscous will absorb. Pile chicken in the center, finish by ladling chickpeas and sauce over all.
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Jason Speedy
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't amazing either.
Monogatt
[email protected]I'm giving this recipe 2 stars because it has potential. With a few tweaks, it could be a really great dish.
getnet alemu
[email protected]This recipe is not worth your time. There are much better Algerian chicken recipes out there.
Giovanni Sarcone
[email protected]I was disappointed with this recipe. The chicken was dry and the chickpeas were undercooked.
Nura Shehu
[email protected]I found the instructions a bit confusing. I think they could be written more clearly.
Manish Manisha
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. Next time, I'll use less cayenne pepper.
Moad Berkia
[email protected]I'm always looking for new and exciting chicken recipes, and this one definitely fits the bill. It's a keeper!
Loise Kingori
[email protected]This is one of my favorite Algerian dishes. It's always a hit with my family and friends.
Ali Furqan
[email protected]I served this dish with a side of yogurt sauce, and it was amazing! The coolness of the yogurt complemented the spicy flavors of the chicken and chickpeas perfectly.
sanjid Islam
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's healthy and delicious too.
Alan Garrison
[email protected]I used chicken thighs instead of breasts, and they turned out really juicy and tender.
Eddie Pugh
[email protected]I'm not a big fan of spicy food, so I omitted the cayenne pepper. The dish was still plenty flavorful without it.
Roni mridha
[email protected]This dish is a great way to use up leftover chicken. I had some roasted chicken in the fridge, and it worked perfectly in this recipe.
Michael Rauch
[email protected]I love how versatile this dish is. You can easily add or remove ingredients to suit your taste. I added some chopped carrots and zucchini to the pot, and it turned out wonderfully.
Waseem Niaz
[email protected]This recipe was easy to follow and turned out great! The chicken was moist and flavorful, and the chickpeas and couscous were cooked perfectly. I will definitely be making this again.
Kingsley Samuel
[email protected]I'm not usually a fan of couscous, but this dish changed my mind. The couscous was perfectly cooked, light and fluffy, and it soaked up all the delicious sauce from the chicken and chickpeas. Yum!
Arbabali Junejo
[email protected]This Algerian chicken dish was an absolute delight! The combination of tender chicken, flavorful chickpeas, and fluffy couscous was simply divine. I especially loved the subtle hint of spices that permeated throughout the dish, giving it a truly auth