Best 2 Chtitha Djedj Algerian Chicken In Sauce Recipes
Chtitha djedj, also known as Algerian chicken in sauce, is a traditional Algerian dish that is cherished for its rich flavor and tender chicken. This delectable dish is prepared by simmering chicken pieces in a flavorful sauce made from ripe tomatoes, fragrant spices, and a touch of heat. The result is a hearty and comforting meal that is sure to please the taste buds. While the preparation of chtitha djedj may vary slightly from region to region, the essence of this dish remains the same: to create a savory and aromatic sauce that perfectly complements the tender chicken. Whether served with fluffy couscous, crusty bread, or simply enjoyed on its own, chtitha djedj is a beloved Algerian dish that offers a delightful taste of this North African country's culinary heritage.
Let's cook with our recipes!
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.
DJEDJ MECHOUI (ALGERIAN POULET ROTI/ROAST CHICKEN)
This recipe comes from Farid Zari, who adapted his traditional way of spit roasting chicken to roasting it in his Los Angeles oven. He advises that the spices are a matter of personal taste--use what you like. He says the method does approximate the really crispy skin that he remembers from Algeria, but stresses that the quality of the chicken makes a huge difference, saying that at home in Algeria all the chickens were organic, free range and very fresh, and suggests that a soak in a salt water bath overnight would improve a run-of-the-mill supermarket chicken. Interestingly this cooking method follows the basic French method for roasting a bird -- and, after all, there is some cross-cultural history there.
Provided by Chef Kate
Categories Whole Chicken
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 450°F.
- Place the chicken on a rack in a roasting pan and slide your fingers under the skin of the breast and thighs to loosen/separate it from the flesh.
- Mash the garlic with the salt, using a fork or a mortar and pestle.
- Work the garlic/salt paste into the butter and then work in the spices; using your fingers, spread the spiced butter into the cavities between the skin and the flesh of the chicken.
- Squeeze the juice of one lemon over the chicken; sprinkle with salt and pepper.
- Season the cavity with salt and pepper and place the four lemon halves and the thyme inside.
- Roast the chicken breast side down for 15 minutes.
- Turn the chicken breast side up and reduce the oven temperature to 350 degrees.
- Baste frequently, using additional water and olive oil as needed.
- If the skin begins to brown too soon, cover with foil (but remove the foil about 15 minutes before the roasting time is up).
- The chicken should be done in about 90 minutes; the skin between the breasts and the legs should become almost transparent, the legs should move easily in the socket, and any juices should be clear.
- Let rest before carving.
- Strain excess fat out of the cooking juices and squeeze in some lemon juice for a lovely flavor.
- Note: Zari suggests serving with orange salads dressed with pomegranate vinaigrette and carrot salads dressed with lemon, cumin and olive oil.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
- Use a heavy-bottomed pot or Dutch oven: This will help to evenly distribute the heat and prevent the chicken from sticking.
- Brown the chicken in batches: If you try to brown all of the chicken at once, it will steam instead of brown. Brown the chicken in batches in a little bit of oil over medium heat until golden brown on all sides.
- Don't overcrowd the pot: If you overcrowd the pot, the chicken will not brown evenly. Cook the chicken in batches if necessary.
- Use a flavorful cooking liquid: The cooking liquid will infuse the chicken with flavor. You can use water, broth, or even a combination of both. Adding vegetables, herbs, and spices to the cooking liquid will also enhance the flavor of the chicken.
- Simmer the chicken until tender: The chicken should be cooked through but still moist. Simmer the chicken for at least 30 minutes, or until a meat thermometer inserted into the thickest part of the chicken reads 165 degrees Fahrenheit.
- Thicken the sauce: Once the chicken is cooked, you can thicken the sauce if desired. You can do this by adding a cornstarch slurry (equal parts cornstarch and water) or by reducing the sauce over low heat.
- Serve with your favorite sides: Chtitha djedj can be served with a variety of sides, such as rice, pasta, couscous, or vegetables.
Conclusion:
Chtitha djedj is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover chicken, and it can also be made with fresh chicken. The dish is easy to make and can be tailored to your own taste preferences. Whether you like your chicken spicy or mild, there is a chtitha djedj recipe out there for you. So next time you are looking for a quick and easy meal, give chtitha djedj a try. You won't be disappointed!
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