Prep 20 mins
Cook 1 hr 20 mins
This tasty recipe is from a restaurant in Algiers, Algeria.
- 1 tablespoon kosher salt
- 6 garlic cloves, roughly chopped
- 2 teaspoons cumin seeds, crushed
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
- 5 tablespoons olive oil
- 4 skinless chicken thighs (bone-in)
- 4 skinless chicken drumsticks (bone-in)
- 1 teaspoon saffron thread, crushed
- 4 medium yellow onions, cut into 12 wedges each
- fresh ground black pepper, to taste
- 1 lemon, thinly sliced crosswise seeds removed
- 1 1⁄4 cups green olives, pitted
- 1⁄3 cup fresh cilantro, minced
- hot cooked rice
- Using the flat side of your knife, chop and mash salt and garlic together on a cutting board into a smooth paste. Transfer paste to a large bowl and stir in cumin, paprika, and turmeric.
- Stir in 3 tbsp oil and then add chicken thighs and drumsticks. Toss until evenly coated. Cover bowl with plastic wrap, and marinate in the refrigerator for 4 hours.
- Heat remaining oil in an 8 qt Dutch oven or large tagine over medium-high heat. Working in batches, add chicken pieces and cook, turning once, until golden brown on both sides, about 10 minutes. Transfer to a plate and set aside.
- Add saffron and onions to pot. Season with salt and pepper and cook, stirring occasionally, until soft (about 15 minutes).
- Return chicken to pot along with lemon slices and 1 cup water and bring to a boil. Reduce heat to medium-low, and cook, covered, until chicken is cooked through (about 40 minutes).
- Remove from heat and scatter olives and cilantro over chicken. Serve over rice.