Best 3 Chtitha Djedj Algerian Chicken In Sauce Recipes
Embark on a culinary journey to the heart of Algeria with Chtitha Djedj, a traditional dish that tantalizes taste buds with its vibrant flavors and tender chicken. This delectable stew showcases the harmonious blend of succulent chicken pieces simmered in a rich tomato-based sauce, infused with a symphony of aromatic spices. Chtitha Djedj is a comforting dish that embodies the essence of Algerian cuisine, offering a delightful interplay of sweet and savory notes, complemented by the subtle warmth of Ras El Hanout, a cherished spice blend that adds a touch of magic to every bite. As you delve into this flavorful adventure, discover variations of Chtitha Djedj that cater to diverse preferences. From the classic version to a version featuring succulent lamb or hearty meatballs, each recipe promises a unique taste experience. Whether you're a seasoned cook or a novice in the kitchen, Chtitha Djedj will surely become a cherished dish in your culinary repertoire, inviting you to savor the authentic flavors of Algeria.
Check out the recipes below so you can choose the best recipe for yourself!
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.
CHICKEN COTIJA
A Mexican spin on Chicken Parmesan!
Provided by Jen
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a glass baking dish with vegetable cooking spray.
- Season chicken with salt and pepper. Heat oil in a saute pan over medium-high heat; brown chicken on both sides. Place chicken in prepared baking dish. Mix together the tomato sauce and taco seasoning in a small bowl. Pour over chicken breasts. Sprinkle cheeses evenly over top.
- Bake in preheated oven until chicken has fully cooked and cheese has browned, 20 to 30 minutes.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 11.8 g, Cholesterol 98.3 mg, Fat 14.3 g, Fiber 1.6 g, Protein 35.7 g, SaturatedFat 6.8 g, Sodium 1523.9 mg, Sugar 5.8 g
Tips:
- To make sure the chicken is evenly cooked, use a meat thermometer to check that the internal temperature has reached 165°F (74°C). - If you don't have a meat thermometer, you can also check if the chicken is cooked by piercing it with a fork. The juices should run clear, not pink. - If you want a thicker sauce, you can add a cornstarch slurry. To make a cornstarch slurry, mix together 1 tablespoon of cornstarch and 1 tablespoon of water in a small bowl until smooth. Then, add the slurry to the pot with the chicken and sauce. Bring to a simmer and cook until the sauce has thickened. - For a more flavorful sauce, you can add a variety of spices and herbs. Some good options include cumin, paprika, chili powder, garlic powder, onion powder, and dried oregano. - If you don't have any fresh tomatoes on hand, you can use canned diced tomatoes instead. Just be sure to drain the tomatoes before adding them to the pot. - This dish can be served with a variety of sides, such as rice, couscous, or bread.Conclusion:
Chtitha djedj is a delicious and easy-to-make Algerian chicken dish. It is perfect for a weeknight meal or a special occasion. The chicken is tender and flavorful, and the sauce is rich and flavorful. Serve it with your favorite sides, and enjoy!
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