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Authentic Algerian Chtitha Djaj Recipe (Chicken Chtitha)
Rebiai min eat

Authentic Algerian Chtitha Djaj Recipe (Chicken Chtitha)

An authentic spicy Algerian chicken stew cooked in a rich garlic-and-paprika red sauce with tender chickpeas. A fast, hearty North African classic.
طباعة الوصفة Pin Recipe
مدة الإعداد 15 دقائق
مدة الطبخ 45 دقائق
الوقت الكلي 1 ساعة
الحصص: 4 أشخاص
وجبة: dinner, main course, main dish, طبق رئيسي
مطبخ: algerian, Mediterranean, North African, البحر المتوسط
الكالوري: 420
المقادير Method ملاحظات

المقادير
  

1 kg chicken pieces (thighs and drumsticks) 8-10 garlic cloves, minced/crushed 1 tbsp tomato paste 1.5 tbsp sweet paprika 1 tsp ground cumin 1/2 tsp cayenne pepper or harissa (adjust to taste) 1/2 tsp black pepper 1 tsp salt 1 cup cooked chickpeas 3 tbsp olive oil (or 2 tbsp olive oil + 1 tbsp smen) 1.5 to 2 cups hot water

Method
 

  1. Make the Dersa paste by grinding crushed garlic, salt, paprika, cumin, cayenne pepper, and a tablespoon of water into a thick paste using a mortar and pestle.
  2. Heat olive oil in a deep pot or tajine over medium heat and sear the chicken pieces for 5-7 minutes until lightly golden.
  3. Reduce heat to low, add the Dersa paste and tomato paste, stirring well to coat the chicken. Sauté gently for 3 minutes.
  4. Pour in hot water (just enough to partially cover the chicken) and add the chickpeas.
  5. Cover and simmer gently on low heat for 35–40 minutes until chicken is tender and sauce thickens. Serve hot with warm bread.

ملاحظات

 
Always simmer garlic on low heat so it does not burn and turn bitter.
Adjust heat levels by increasing or decreasing the harissa/cayenne pepper.
Serve with fresh Algerian semolina bread (Khobz Ed-Dar or Kesra) for the full authentic experience.
Energy / Nutritional Values:
Carbohydrates: 18g
Protein: 38g
Fat: 22g
Saturated Fat: 4g
Sodium: 680mg
Fiber: 5g