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Catholic Recipe: Algerian Chicken with Chickpeas and Couscous


  • 1 chicken, cut into pieces.
  • 1/2 cup olive oil
  • 2 Tablespoons clarified butter
  • 1 onion, sliced into rounds
  • 1 large ripe tomato
  • 1/2 teaspoon ground black pepper
  • 1 or more cinnamon sticks
  • 1/2 teaspoon salt
  • 1/4 cup dy chick peas soaked overnight
  • couscous


Serves: 6

Prep Time: 3 hours

Difficulty: • •

Cost: $$$$

For Ages:n/a

Origin: Algeria


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Feasts (1)

This dish is so easy, but delicious.


Unless you are using a couscousiere, combine the chicken, oil, butter, onion, tomato, pepper , cinnamon and salt in a large, heavy pot. Stir over medium heat to coat and brown the chicken. After about 5 minutes, cover with 1 1/2 cups water and bring to a boil. Toss in the chickpeas, then simmer, covered 30 to 40 minutes until the chicken is tender. Remove the chicken pieces and set them aside.

Continue to cook the mixture in the pot until chickpeas are tender perhaps another 1 1/2 hour. Add more water, if necessary, to retain roughly the same level. When chickpeas are done, retrun the chicken to the pot ot heat through. To serve in a traditional manner, distribute the prepared couscous in a large bowl or platter with curved edges, and ladle on as much liquid from the stew as the couscous will absorb. Pile chicken in the center, finish by ladling chickpeas and sauce over all.

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