Algerian Chicken Tagine with Carrots and Chickpeas (Tajine Djej bi Djebbana)
When you make this Algerian chicken tagine with carrots and chickpeas, you discover the richness of spices that define Algerian cuisine. This slow-cooked stew, similar to chorba but thicker, is true comfort for cool days. The tender chicken, sweet carrots, and creamy chickpeas absorb the ras el hanout and cumin perfectly. You might wonder what makes Algerian tagine different from Moroccan? Algerian tagines often use fewer preserved lemons and more vegetables like carrots and chickpeas, with a slightly thicker sauce. This recipe is a simple, authentic way to travel to Algerian family tables without leaving your kitchen.
Ingredients
- Chicken1 kg, cut into pieces
- Onions2 large, sliced
- Garlic cloves4, minced
- Carrots4 medium, sliced into rounds
- Cooked chickpeas250 g
- Crushed tomatoes300 g
- Ras el hanout2 teaspoons
- Ground cumin1 teaspoon
- Sweet paprika1 teaspoon
- Olive oil3 tablespoons
- Salt1 teaspoon
- Black pepper½ teaspoon
- Water500 ml
- Fresh parsley2 tablespoons chopped, for garnish
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Brown the chicken pieces on all sides, then set them aside.
- 2
Add the sliced onions and minced garlic to the same pot. Sauté for 3-4 minutes until translucent.
- 3
Return the chicken, add the carrots, crushed tomatoes, ras el hanout, cumin, paprika, salt, and pepper. Mix well.
- 4
Pour in the water, bring to a boil, then reduce the heat. Cover and simmer on low heat for 40 minutes.
- 5
Add the cooked chickpeas, stir gently, and continue cooking covered for another 10 minutes.
- 6
Sprinkle fresh parsley just before serving. Serve with Algerian bread (kesra) or couscous.
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