Chtitha Djedj is an Algerian dish consisting of chickpeas & chicken, which is cooked in tomato sauce flavored with different spices such as cumin, turmeric, and paprika. This dish is commonly served & eaten with couscous or bread.
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Algerian food is one of my favorite North African cuisines since they are similar to Middle Eastern food. It is rich in herbs and spices, which makes the dish mouthwatering. In this recipe, I made a Chtitha Djedj, which is similar to Algerian Chakhchoukha except it doesn't contain semolina bread.
The word "Chtitha" comes from an Arabic word meaning "Dance" while "Djedj" is an Arabic meaning "Chicken" in English.
Why you should try this recipe?
- Chtitha Djedj is a delicious chicken dish since it is rich in herbs and spices. The flavor is further enhanced when sauteing the onion, garlic, and bell pepper. It has a mild spiciness from the red sweet pepper I added on the stew which can be optional if you are not a fan of it.
- It is also healthy and nutritious since chickpeas and chicken contain high protein. Furthermore, chickpeas have a high source of fiber which is good for digestion.
Recipe Ingredients
Chicken: I am using 3 pieces of Chicken Leg quarters since they are tender and juicy compared to the breast part.
Chickpeas: I am using dry garbanzo beans that I soaked overnight, and then boiled for 30 minutes to make it soft.
Spices: To add flavor to my dish, I use cumin, turmeric, and paprika.
Vegetables & Herbs: To give a flavorful stew, I use red onion, garlic, ginger, bell pepper, and parsley. In addition to that, I use red sweet pepper to add spiciness to my dish.
Tomato Paste: This will add red colors to my Algerian chicken stew dish.
Other Ingredients: The rest I use salt & black pepper for seasoning; olive oil to saute the vegetables & chicken; and water for the stew.
Substitution Suggestion: You can use harissa paste to add spiciness instead of red sweet pepper.
Cooking Algerian Chicken
- To cook Chtitha Djedj, I added olive oil to the pan and sautéed the onion, garlic, and ginger before adding the chopped bell pepper. Next, I added the chicken and let it pan-fry for a few minutes.
- After that, I added the tomato paste to add red color and the spices for flavor to my chicken, which I gave a quick stir before pouring in the water. Once it started to boil, I added the chickpeas and chopped parsley, gently mixing to stir, and letting it simmer for 30 minutes or until the chicken is cooked. Of course, I added salt and black pepper for taste.
- Lastly, I turned off the heat when the chicken and transferred the chicken into the baking pan, which I then broil for 5-10 minutes to brown the meat. This will give a nice crispy texture on the outside but soft on the inside. For serving, I added the chickpeas along with the tomato stew on the plate before placing the chicken on top of it. Of course, I added more chopped parsley for garnish and that's it.
What do you serve this with?
Traditionally, we serve this either with couscous, rice, or bread. If you don't have couscous, you can serve this with delicious Arabic vermicelli rice which goes perfectly well with it.
If you are into bread, you can use the Algerian Kesra bread or any pita bread like Kuboos. Lastly, for every North African or Middle Eastern Chicken Stew, I always serve it with salad which I like to serve with my Moroccan Tabbouleh Salad.
Frequently Asked Question
1. Can I use canned chickpeas or garbanzo beans instead of the dry beans?
You can use the canned chickpeas, but it will be best to add it 5 minutes before you are done simmering the chicken. That is because the chickpeas are so soft that they will turn into mushy texture.
2. How long can it last in the fridge?
As long you store it in an airtight container, it is safe to consume for up to 5 days.
3. Can I make my Chtitha Djedj vegan-friendly?
Yes, you can make it vegan-friendly by replacing chicken with tofu or any soy meat.
📋 Recipe Card
Algerian Chtitha Djedj
Ingredients
- 3 pieces of Chicken leg quarters
- 1 cup of Dry garbanzo beans chickpeas, soaked overnight and boiled
- 1 teaspoon of Cumin for flavor
- ½ teaspoon of Turmeric
- 1 teaspoon of Paprika
- 1 medium-sized Red onion chopped
- 4 cloves of Garlic minced
- A 1-inch piece of Ginger minced
- ¾ cup of Bell pepper chopped
- ½ cup of Parsley chopped for freshness
- 2 tablespoons of Tomato paste for color and richness
- 1 teaspoon of Salt for seasoning
- ½ teaspoon of Black pepper for added flavor
- 3 tablespoons of Olive oil for sautéing ingredients
- 2 cups of Water for the stew base.
- 1 whole sweet pepper for adding spiciness
Instructions
- Add olive oil in the cooking pot. Once hot, add the chopped red onion. Stir till translucent.
- Next, add the mince garlic & ginger. Give a quick stir for few minutes before adding the chopped bell pepper. Stir again.
- Add the chicken leg quarters and pan-fry for few minutes before adding the tomato paste & spices. Stir gently.
- Pour water on the chicken and add the red sweet pepper. Once it started to boil, add the chickpeas & chopped parsley. Gently mixed to combine and let it simmer for 30 minutes.
- During the simmering process, add salt and black pepper for taste.
- Preheat the oven in maximum temperature. Once the chicken is cooked, transfer it into the baking pan.
- Lastly, transfer on the oven and let it broil for 5-10 minutes till it turns light brown.
- For serving, add the chickpeas on the plate before adding the chicken on top of it. Garnish it with chopped parsley. Serve it with couscous or bread.
Video
Notes
- You can use harissa paste instead of red pepper for spiciness
Nutrition
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