Ingredients: |
Ingredients: 1 small chicken, cut into serving pieces (I remove the skin)
5 T olive oil
5 large garlic cloves, crushed
2 large onions, 1 chopped and 1 sliced very thinly
2 large red bell peppers, 1 chopped and 1 sliced very thinly
1/2 tsp turmeric or a pinch of saffron
4 springs of thyme- leaves removed and chopped (1 scant tablespoon)
salt and pepper to taste
(I add AT LEAST 1 teaspoon freshly ground black pepper)
a dash of Tabasco or another hot sauce (to taste)
1/4 tsp coriander
chicken stock
3 T Kalamata olives (may omit)
1 T chopped parsley
1 T chopped cilantro
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Directions: |
Directions:Add the oil to a large pan and brown the chicken well on all sides, do not burn. Remove the chicken with a slotted spoon. Remove excess fat but leave enough to sauté the onion mixture. If there isn't enough oil add another spoonful. Add the garlic, onion, and red pepper and cook until slightly caramelized (15-20 minutes, low fire). Add turmeric, thyme, salt, pepper, hot sauce and coriander and cook for an additional 5 minutes. Add about a cup of chicken stock and deglaze the pan using a wooden spoon to scrape all the good stuff. Put the chicken and whatever juices have accumulated back into the pan. Pour in just enough stock to reach top edge of chicken but not to totally cover chicken. Cover and simmer over low heat for at least 60 minutes until the chicken is very tender (add a little more stock as necessary).
Add olives (if using) and cook a few more minutes if sauce has not thickened.
Stir in the cilantro and parsley before serving. Serve on a bed of rice or couscous. |
This recipe for Algerian Chicken is from