Chicken Algerian

"A definitive Algerian chicken dish!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
55mins
Ingredients:
11
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • Sprinkle chicken with paprika, 1 teaspoon salt and pepper.
  • In a large skillet, melt butter and add chicken, brown on both sides.
  • Remove from skillet; add broth.
  • Over low heat, scrape particles from bottom of skillet then add garlic, eggplant, onion and tomatoes; sprinkle with remaining salt, thyme and parsley.
  • Return chicken to skillet; cover and simmer until tender, about 30 minutes.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Darn, I made this awhile ago! Absolutely fantastic! I did use boneless boobs, so I didn't simmer for 30 minutes. Delicious!!
     
  2. This was a winner and very easy to prepare. I cooked the chicken on stove top. The eggplant was omitted (we hate it-to be quite honest) and I usually would sub a zucchini but I used a little bit of red and orange bell pepper. Something for me seemed incomplete with this recipe-so I added about 1/2 teaspoon of ras el hanout when I browned the chicken breasts in the butter. I also used a combination of smoked paprika and sweet paprika. The last 10 minutes of cooking the lid was removed and the heat increased to medium-low to thicken the sauce. The sauce was delicious over Recipe #335255. Garnished with fresh cilantro and parsley. Made for Winter NA*ME Tag game. Come play!
     
  3. Very tasty! When I tagged this recipe I intended to cook it in my tangine however, i ended up using my crock pot instead. I browned six chicken thighs and dusted them with sweet Hungarian paprika. Then I combined the rest of the ingredients into the crock pot cooked it for 8 hours on low. The chicken was moist and flavorful. Made for Winter NAME tag.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes