Chakhchoukha b'El M'hadjeb
This chakhchoukha b'El M'hadjeb is an Algerian dish that reminds me of family Sundays at my grandmother's house. The slightly crispy chakhchoukha sheets absorb the fragrant sauce of spices and vegetables, while the tender chicken adds an incomparable richness. It's a taste journey straight to the heart of Algeria, where each bite tells a story of tradition and conviviality. I recommend preparing this dish the day before so it's even better reheated. Serve it hot, with a green salad and mint tea for a complete experience.
Ingredients
- chakhchoukha sheets500 g
- chicken1 whole chicken (about 1.5 kg)
- onions3 medium
- garlic4 cloves
- tomatoes5 medium
- green bell peppers2
- zucchinis2
- potatoes3
- carrots3
- cinnamon stick1
- turmeric1 tsp
- paprika1 tsp
- ground ginger1/2 tsp
- olive oil4 tbsp
- saltto taste
- black pepperto taste
Nutrition
Instructions
- 1
Brown the chicken in a large pot with olive oil.
- 2
Add chopped onions and crushed garlic, sauté for 3 minutes.
- 3
Stir in grated tomatoes, diced bell peppers, zucchini, potatoes, and carrots.
- 4
Season with turmeric, paprika, ginger, cinnamon, salt, and pepper. Add 1 liter of hot water.
- 5
Cover and simmer on low heat for 30 minutes.
- 6
Serve chakhchoukha sheets on a large platter, top with sauce and vegetables, and garnish with chicken pieces.
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