Best Algerian Chicken With Chickpeas And Couscous Recipes

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COUSCOUS WITH CHICKEN AND CHICKPEAS



Couscous With Chicken and Chickpeas image

From Food and Wine magazine, posted for ZWT3. It's delicious, and my favorite recipe for chicken drumsticks (or thighs). "Served on a mound of couscous, with plenty of steaming broth poured over the top, the hearty Moroccan-inspired stew is a flavorful combination of chicken, chickpeas, vegetables, and spices."

Provided by Stephanie Z.

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil or 2 tablespoons canola oil
8 chicken drumsticks
3 teaspoons salt
1/4 teaspoon fresh ground black pepper
1 onion, cut into thin slices
1 turnip, peeled and cut into 1/2 inch cubes
2 tablespoons tomato paste
1 teaspoon paprika
1 1/2 teaspoons ground cumin
1/8 teaspoon cayenne
6 cups water
3 carrots, cut into 1/4 inch slices
1 (15 ounce) can chickpeas (1 2/3 cups)
1/2 cup flat leaf parsley, chopped and packed in
1 1/3 cups couscous

Steps:

  • In a large deep frying pan or Dutch oven, heat the oil over moderately high heat.
  • Sprinkle the chicken with salt and pepper. Put the chicken in the pan and brown well, about 8 minutes in all.
  • Remove. Pour off all but 1 tbsp of the fat. Reduce heat to moderately low.
  • Add the onion and turnip and cook, stirring occasionally, for 3 minutes.
  • Stir in the tomato paste, paprika, cumin, cayenne, and 2 1/4 tsp of the salt. Cook, stirring, for 1 minute.
  • Stir in 4 cups of the water and the carrots.
  • Add in the chicken and bring to a simmer.
  • Cover and cook, stirring the mixture two or three times, until the chicken and vegetables are almost done, about 20 minutes.
  • Stir in the chickpeas and parsley and simmer until the chicken and vegetables are done, about 5 minutes longer.
  • Meanwhile, in a medium saucepan, bring the remaining 2 cups of water to a boil. Add the remaining 1/4 tsp salt and couscous.
  • Cover. Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork.
  • Serve the stew with its broth over the couscous.

Nutrition Facts : Calories 690.7, Fat 21.5, SaturatedFat 4.7, Cholesterol 118.3, Sodium 2322.2, Carbohydrate 80.4, Fiber 10.8, Sugar 5.6, Protein 42.6

ALGERIAN COUSCOUS



Algerian Couscous image

This recipe is made with mutton and chicken, but you can easily change the meats for lamb and/or merguez. I make this often and my family loves it!

Provided by Natacha Pellerin

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h42m

Yield 10

Number Of Ingredients 21

¼ cup olive oil, or more as needed, divided
8 mutton chops, fat removed
4 chicken drumsticks
1 pinch salt and ground black pepper to taste
3 onions, quartered
water to cover
2 tablespoons ground turmeric
2 tablespoons ground cumin
2 tablespoons ground coriander
3 potatoes, cut into chunks
3 turnips, cut into chunks
3 carrots, sliced lengthwise and cut into chunks
1 (6 ounce) can tomato paste
2 tablespoons ras el hanout
1 (7 ounce) can chickpeas, drained
2 zucchini, sliced lengthwise and cut into chunks
5 sprigs cilantro, chopped
3 cups water
2 cups couscous
1 tablespoon butter
3 tablespoons harissa

Steps:

  • Heat 3 tablespoons olive oil in a large pot over medium-high heat. Season mutton chops and chicken drumsticks with salt and pepper; cook in batches with onions in the hot oil until browned, about 2 minutes per side. Transfer to a large plate.
  • Scrape the bottom of the pot with a wooden spoon to release browned bits. Return mutton chops and chicken to the pot. Pour in enough water to cover; add turmeric, cumin, and coriander. Cover and bring to a boil. Reduce heat to medium; simmer for 20 minutes.
  • Stir potatoes, turnips, and carrots into the pot. Simmer, covered, until vegetables start to soften, about 10 minutes. Mix in tomato paste and ras el hanout; cook for 10 minutes. Stir in chickpeas, zucchini, and cilantro; continue cooking, covered, until zucchini is tender, about 5 minutes.
  • Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork and stir in 1 tablespoon olive oil. Transfer to a serving dish.
  • Ladle 2 scoops of cooking liquid into a bowl; mix in harissa until smooth.
  • Scoop vegetables onto a serving plate. Scoop mutton and chicken onto a separate plate. Serve alongside couscous, harissa sauce, and remaining cooking liquid in the pot.

Nutrition Facts : Calories 492.3 calories, Carbohydrate 57.3 g, Cholesterol 72.1 mg, Fat 15.8 g, Fiber 8.3 g, Protein 30.5 g, SaturatedFat 4.1 g, Sodium 358.4 mg, Sugar 7 g

LEMON-PAPRIKA CHICKEN WITH CHICKPEAS AND COUSCOUS



Lemon-Paprika Chicken with Chickpeas and Couscous image

This recipe is inspired by the flavors of the Lebanese dish "Shish Tawook" which is a classic marinated grilled chicken kebab recipe. This version uses fewer ingredients but is still loaded with flavor, with the marinade also acting as a delicious sauce tossed with couscous and chickpeas.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/4 cup fresh lemon juice, plus lemon wedges for serving
1 tablespoon tomato paste
3 tablespoons extra-virgin olive oil
2 teaspoons paprika
2 teaspoons chopped fresh thyme
3 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
4 skinless, boneless chicken breasts (6 to 8 ounces each)
1 15-ounce can chickpeas (not drained)
1 red bell pepper, chopped
3/4 cup couscous
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 375˚ F. Whisk the lemon juice, tomato paste, 2 tablespoons olive oil, the paprika, thyme, garlic and 1/2 teaspoon each salt and pepper in a small bowl. Pat the chicken dry with paper towels; season with salt and pepper. Rub the chicken with 3 tablespoons of the lemon-paprika mixture to evenly coat.
  • Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 5 minutes. Meanwhile, remove 3 tablespoons liquid from the can of chickpeas and transfer to a medium bowl. Drain and rinse the chickpeas. Add to the bowl with the chickpea liquid and add the remaining lemon-paprika mixture and the bell pepper; toss. Flip the chicken and scatter the chickpea mixture around the chicken, scraping any liquid into the pan. Transfer the skillet to the oven and roast until the chicken is cooked through, 8 to 12 minutes.
  • Meanwhile, cook the couscous as the label directs. Fluff the couscous with a fork.
  • Remove the chicken to a plate. Add the couscous to the chickpea mixture and stir together to absorb the pan sauce; season with salt and pepper. Slice the chicken and divide among plates along with the couscous-chickpea mixture. Top with the parsley and serve with lemon wedges.

Nutrition Facts : Calories 580, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 145 milligrams, Sodium 646 milligrams, Carbohydrate 47 grams, Fiber 8 grams, Protein 55 grams, Sugar 6 grams

ALGERIAN CHICKEN STEW



Algerian Chicken Stew image

This recipe is from "Extending the Table" and is meant to be eaten with couscous. If you prefer, substitute goat or lamb for the chicken.

Provided by luvinlif2k

Categories     Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

3 cups chicken broth
1 chicken bouillon cube
2 cups cooked chicken, chopped
1 medium onion, chopped
2 cups fresh green beans, cut
2 carrots, sliced
1 teaspoon ground cumin
1 teaspoon basil
1 garlic clove, minced (optional)
2 bay leaves (optional)
1/2 teaspoon dried parsley (optional)
salt
pepper
2 medium tomatoes, chopped
2 small zucchini, sliced (or 1 medium)
1 (16 ounce) can garbanzo beans, drained (also known as chick-peas)
1/4 teaspoon ground red pepper (to taste)

Steps:

  • In a large saucepan combine broth, bouillon, chopped chicken, onion, green beans, carrots, cumin, basil, garlic, bay leaves, parsley, salt and pepper.
  • Bring to a boil; reduce heat, cover and cook about 8 minutes.
  • Add tomatoes and zucchini and cook briefly.
  • Add garbanzo beans and red pepper.
  • Cover and cook until heated through.
  • Serve over steaming bowls of couscous.

TRADITIONAL NORTH AFRICAN COUSCOUS (THE REAL WAY!)



Traditional North African Couscous (The Real Way!) image

This is a recipe for a fantastic traditional couscous dish from Algeria which can also be found in Morocco and Tunisia. Please note: the couscous is to be steamed and not soaked...we call this Ta'am bil marga hamra.

Provided by Um Safia

Categories     Stew

Time 2h25m

Yield 8 portions, 8 serving(s)

Number Of Ingredients 22

8 lamb chops or 8 skinless chicken pieces, on bone but skin & fat free if possible
1 large onion
3 garlic cloves
2 medium carrots
2 medium courgettes (zucchini)
2 large potatoes
1/4 swede or 1/4 turnip
1 parsnip
2 -3 stalks celery (or khorchef)
1 cup chickpeas, drained
2 teaspoons ras el hanout spice mix
salt & pepper
1 pinch dried mint
1/2 tablespoon sunflower oil or 1/2 tablespoon vegetable oil
1 cup of tinned plum tomato, liquidised
1 1/2 liters water
1 large green chili pepper (the Algerian ones) (optional)
500 g medium couscous
1 tablespoon ghee (smen)
1 1/2 tablespoons margarine
1 glass water
olive oil

Steps:

  • Finely chop the onion and mince the garlic & place it in a large heavy bottomed pan with the meat or chicken, ras el hanout & a little olive oil. Fry gently to seal the meat/chicken. I use my pressure cooker pr large cast iron casserole for this.
  • Chop the carrot, parsnip and courgette into 6ths. Cut the potato into 1/4's and roughly chop the swede. Chop khourchef or celery into roughly same size as carrot. (Peel the carrots, potato, parsnip and swede).
  • Add the vegetables to the meat along with 1L of water and turn up heat so they begin simmering. If using the chilli add it now, along with salt and pepper. If cooking in a regular pan then cook for 40 minutes like this. If using the pressure cooker as I do then 20 minutes will be enough.
  • Add the tomatoes, chick peas and dried mint and 1/2L more water or enough to create a 'stew' consistency.
  • Return to heat and cook in pan for further 30 minutes and if using pressure cooker then cook on med to high for a further 25 minutes.
  • Take a 500g pack of medium couscous and pour into a gas'a if you have one. If not find the biggest bowl you have. Pick out any 'bits' and sprinkle water - about 50mls and a tsp of salt over the couscous and using your hand rub 1/2 tsp of oil through the couscous to stop it sticking. Fill a couscousier or steamer half full with the couscous (as it swells).
  • When you 1st notice steam coming from the couscous, count 10 minutes. After that remove from the steamer, place in gas'a and use your hands to 'open' the couscous (rub it together between hands to remove clumps). This is very hot and you need to keep wetting you hand with cold water and sprinkling a little on the couscous.
  • Return to steamer when thoroughly opened. Repeat process of steaming and opening twice more.
  • Finally remove from steamer and place back in gas'a. Open for final time and rub a tbsp of ghee or smen into the couscous along with 2tsp of butter or margarine. Add salt to taste.
  • Serve the couscous in the gas'a with sauce on top as traditional style or in tagine etc. Usually we place the meat/chicken in place - 1 for each guest and decorate the couscous with the veg before ladling some of the sauce over the top.
  • If you used the chilli, put it on a plate and let people help themselves to it!

Algerian cuisine is a vibrant and aromatic blend of Mediterranean, North African, and Middle Eastern flavors. It is known for its sumptuous stews, spicy sauces, and flavorful meats. One of the most popular Algerian dishes is the Algerian chicken with chickpeas and couscous recipes.

What is Algerian Chicken with Chickpeas and Couscous Recipes?

Algerian chicken with chickpeas and couscous recipes is a delicious and healthy dish that is packed with protein, fiber, and vitamins. It consists of tender juicy chicken pieces, hearty chickpeas, and fluffy couscous, all simmered in a rich and spicy tomato-based sauce. The dish is traditionally served with a side of bread, pickles, and olives.
Ingredients
  • 1 whole chicken cut into pieces
  • 1 can of chickpeas
  • 2 cups of vegetable broth
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 2 tomatoes, diced
  • 1 tablespoon of tomato paste
  • 1 tablespoon of harissa paste
  • 1 teaspoon of paprika
  • 1 teaspoon of cumin
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/4 cup of olive oil
  • 1 package of couscous
Instructions
  1. In a large pot, heat the olive oil over medium-high heat. Add the onions and garlic and cook until the onions are translucent.
  2. Add the chicken pieces and cook until browned on both sides, about 5 minutes per side.
  3. Add the tomatoes, tomato paste, harissa paste, paprika, cumin, salt, and black pepper. Stir to combine.
  4. Add the chickpeas and vegetable broth. Bring to a simmer and let cook for 30 to 40 minutes or until the chicken is cooked through.
  5. In a separate pot, prepare the couscous according to package instructions.
  6. To serve, spoon some couscous into a bowl and ladle the chicken and chickpea stew on top. Garnish with fresh herbs if desired.

Benefits of Algerian Chicken with Chickpeas and Couscous Recipes

Algerian chicken with chickpeas and couscous recipes is not only delicious but also a healthy and nutritious option for a meal. Here are some of the benefits of this dish: - High in Protein: Chickpeas and chicken are both excellent sources of protein, which is essential for building and repairing tissues in the body. - Rich in Fiber: Chickpeas are a rich source of fiber, which helps keep the digestive system healthy and prevent constipation. - Packed with Vitamins and Minerals: This dish is loaded with essential vitamins and minerals such as iron, zinc, vitamin C, and vitamin A, which are crucial for maintaining good health. - Low in Fat: Algerian chicken with chickpeas and couscous recipes is relatively low in fat, making it an excellent option for those trying to maintain a healthy weight.

Conclusion

In summary, Algerian chicken with chickpeas and couscous recipes is a delicious and healthy dish that is perfect for any meal. It is rich in flavor, packed with nutrients, and easy to prepare. It's a fantastic option for anyone looking to try something new and exciting in the kitchen.
Algerian cuisine is a combination of different cultures that reflect the country's diverse history. One such dish is the Algerian chicken with chickpeas and couscous. The dish has a mix of Mediterranean flavors coupled with the spices commonly used in Algerian cuisine. Making this dish is quite simple, but there are a few things to keep in mind to get the best result. Below are some valuable tips to keep in mind when making Algerian chicken with chickpeas and couscous.

Choosing the right cut of chicken:

The first step to making this dish is choosing the right cut of chicken. Although any part of the chicken can be used, it is better to use chicken thighs, given that this cut of meat is tastier and juicier. Bone-in chicken thighs can be used, but if you prefer the meat without the bone, you can use boneless thighs.

Marinating the chicken:

To bring out the best flavors in this dish, it is essential to marinate the chicken. There are several marinade options that you can use, but the most common spice mix used includes paprika, cumin, coriander, and cinnamon. These spices are a perfect combination of sweet and spicy and when combined with olive oil and lemon juice, give the chicken a delicious flavor. Marinating for at least 30 minutes is recommended, but leaving it overnight will give the chicken a more intense flavor.

Cooking the chicken:

Once the chicken is marinated, it is time to cook it. The best way to do this is by searing it in hot oil until it turns a golden brown color. This can be done in a heavy-bottomed skillet or a Dutch oven. Once the chicken is browned on both sides, remove it from the skillet and set it aside as you prepare the other components of the dish.

Choosing the right chickpeas:

The chickpeas used in this dish can either be dried or canned. If using dried chickpeas, it is recommended that you soak them in water overnight to reduce the cooking time. Canned chickpeas, on the other hand, are ready to use and convenient. However, it is essential to rinse them thoroughly to remove any excess salt.

Adding vegetables:

Vegetables are a crucial component of this dish. The most commonly used vegetables include onions, garlic, and tomatoes. These vegetables add flavor and texture to the dish. The onions can be caramelized to add sweetness to the dish while the garlic and tomatoes can be sautéed until they are soft and fragrant.

Using flavorful liquids:

When making the sauce for this dish, it is essential to use flavorful liquids such as chicken broth, canned tomatoes, and lemon juice. The combination of these liquids creates a rich, savory sauce that complements the chicken and vegetables perfectly.

Seasoning:

To ensure that the dish is flavorful, it is important to season it correctly. Salt and pepper are basic seasonings that should be added to taste. For a more intense flavor, you can add additional spices such as cumin, coriander, and chili flakes.

Preparing the couscous:

The couscous used in this dish can either be instant or traditional. If using traditional couscous, it is essential to steam it using a couscous steamer. The couscous is mixed with water and salt and allowed to sit for a few minutes. It is then steamed for approximately 20 minutes, fluffed with a fork and served. Instant couscous is ready in about five minutes and only requires boiling water.

Serving:

Once all the components of the dish are ready, it is time to serve it. The chicken can either be served on top of the couscous or on the side. The sauce can also be poured over the chicken or served on the side.

Conclusion:

Algerian chicken with chickpeas and couscous is a delicious and flavorful dish. By following the tips outlined above, you can create a dish that is flavorful, aromatic, and well balanced. Choosing the right cut of chicken, marinating the chicken, using flavorful liquids, and seasoning correctly are all important steps to making this dish a success. With a little effort, you can enjoy a tasty Algerian meal right in the comfort of your own home.

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