North African Algerian Chicken

Category : International Cuisine

Author : Olga Drozd

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Date : 20/06/2003


Algerian Chicken

1 medium onion, sliced and separated
2 cloves garlic
2 Tbsp olive oil or cooking oil
2 1/2 to 3 lb. cut up chicken
1 (16 oz.) can tomatoes, chopped
2 medium carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1 medium turnip, peeled and cubed
1 medium zucchini, cut into 1/2-inch pieces
1/2 cup raisins
1/2 tsp salt
3 Tbsp snipped parsley
2 Tbsp water
4 tsp cornstarch
3-4 cups cooked rice or couscous


In large skillet or Dutch oven cook onion and garlic in oil until tender (not brown). Remove onion and set aside, add more oil to skillet if necessary to brown chicken pieces on all sides over medium heat (approximately 15 minutes). Drain off fat. Return onion rings and add undrained tomatoes, carrots, celery, turnip and salt. Bring to a boil and reduce heat, cover and simmer 30 minutes. Stir in zucchini and raisins. Cover and simmer about 15 more minutes until chicken is tender and vegetables are done.

Meanwhile prepare couscous or rice according to package directions. Stir in parsley. Place on large serving platter. Arrange chicken pieces atop on couscous or rice. Keep warm. Skim fat from vegetable mixture. Stir together water and cornstarch, add to tomato mixture. Cook and stir until bubbly and mixture is thickened, 2 minutes or more. Spoon mixture over chicken and serve with hot garlic toast or rolls.

Servings: 6

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