Prep 5 mins
Cook 50 mins
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.
- 8 chicken pieces (legs or Thighs)
- 1 small onion, Chopped
- 4 garlic cloves, crushed
- 1⁄2 teaspoon ras el hanout spice mix
- 1⁄4 teaspoon harissa
- 2 allspice berries (or if you can get Cubeb Berries, crushed)
- 2 teaspoons tomato paste
- 400 g chickpeas, drained
- 2 pints chicken stock
- Finely chop onion and fry gently in 2tbs oil in large saucepan until starting to soften. Add the chicken and brown for 10 mins, add garlic, spices, salt, tomato puree and Harissa and cook for another 2 minutes.
- Add stock, stir and bring to boil.
- Simmer for 30 mins or until chicken is cooked and add the chickpeas simmering for another 10 mins until the sauce has thickened.
Very good! I also soaked up the sauce with bread, that's definitely part of the dish :) Will make this again. Thanks for posting!<br/>Made for PAC Spring 2013
I made this for PAC 2012. This was absolutely fantastic! It reminded me of a dish I used to have when I lived in the middle east as a child. It was called teshreeb. The best part is soaking up the sauce with some crusty bread. I ordered the spices online (I already had the ras el hanout). Thanks for posting a great recipe!