Chakhchoukha b'Djedj (Chakhchoukha with Chicken)

Ingredients

• Chicken (cut into pieces)1 kg
• Onions2 large
• Garlic4 cloves
• Tomato paste2 tablespoons
• Fresh tomatoes (grated)3
• Olive oil4 tablespoons
• Cinnamon stick1
• Ras el hanout1 teaspoon
• Paprika1 teaspoon
• Ground cumin1/2 teaspoon
• Salt and pepperto taste
• Chakhchoukha leaves (thin Algerian pasta)500 g
• Melted butter50 g
• Cooked chickpeas200 g
• Fresh parsley (chopped)1/2 bunch

Instructions

1. 1

   Heat the olive oil in a large pot. Brown the chicken pieces on all sides, then remove and set aside.

2. 2

   In the same pot, sauté the chopped onions and crushed garlic until translucent. Add the tomato paste and mix well.

3. 3

   Return the chicken to the pot, add the grated tomatoes, cinnamon, ras el hanout, paprika, cumin, salt and pepper. Cover with water (about 1 liter) and simmer covered for 45 minutes.

4. 4

   Meanwhile, crumble the chakhchoukha leaves by cutting them into small strips (or crushing them with your hands). Steam them in a couscoussier for 10 minutes, then drizzle with melted butter and mix.

5. 5

   Add the cooked chickpeas to the pot with the chicken, and continue cooking for 15 minutes. Adjust seasoning.

6. 6

   Assemble the chakhchoukha: place the crumbled pasta on a large dish, pour the chicken and sauce over it, and sprinkle with chopped parsley. Serve hot.