Algerian Cuisine
Tajine
ingredients:
- 10 chicken drumsticks.
- 1 onion diced.
- 1 can dice tomatoes, strained.
- 2 carrots, diced.
- ½ of a small eggplant, diced.
- ½ squash, cut into 1 cm cubes.
- 2 cloves garlic, diced.
- ¼ cup pitted olives, roughly chopped.
- ¼ cup pitted dates, roughly chopped.
- 2 tbsp shelled unsalted pistachios.
- 5 pitted apricots, quartered.
- Peel of 1 preserved lemon, diced.
- ½ cup chicken stock.
Spices ingredients:
- 1 tsp turmeric.
- 1 tsp paprika.
- 1 tsp coriander seed.
- ½ tsp ground chili flakes.
- ½ tsp ground cloves.
- ½ tsp ground cumin.
- ½ tsp cinnamon.
- 1 tbsp harissa spice.
Couscous ingredients:
- 1 cup whole wheat couscous.
- 1 cup chicken stock.
- 2 tsp olive oil.
- ¼ cup roughly chopped cilantro.
Yogurt ingredients:
- ½ cup plain Greek yogurt.
- 1 tbsp honey.
- Zest of one lime.
- 1 clove garlic, minced.
- 1 tbsp diced mint leaves
Directions:
- To make the yogurt, simply combine all ingredients, cover and
refrigerate, so that the flavors combine nicely.
- To spice the meat, first grind the spiced and then toast them in a dry
frying pan over medium heat for a few minutes until they become fragrant.
- Transfer to a large bowl and add the drumsticks, toss to coat and set
aside for at least an hour but overnight is best.
- Pre-heat your oven to 350F.
- Combine the vegetables in the bottom of the tajine and add arrange the
drumsticks on top, cover and put into the oven for approximately 1.5 hours.
- While the tajine is cooking, make the couscous. Bring the stock to a
boil in a small pot.
- Add the couscous, stir and remove from heat and stir in the olive oil
and cilantro.
- Serve the tajine over a bed of couscous and top with a spoonful of peel
of preserved lemon and yogurt.