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.
Algerian Chicken and Olive Stew
This stew is a traditional Algerian recipe called “Died b’l-Qasbour.” It is seasoned with saffron and cilantro. Serve over rice or couscous.
Algerian Stew With White Beans – Barboucha
The first time I had this stew was in a remote town in Morocco. The smell of the spices, bursting through the steam caught my attention, then, the flavours melted in my mouth. Serve with couscous or bread.
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.
Batata Merhiya (Algerian Mashed Potatoes Layered With Beef )
From the The Great Book of Couscous by Copeland Marks. Algerian comfort food. Use as a side dish or a main dish with a nice salad.
