Djej Bil Besla Algerian Chicken With Onions Recipes

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DJEJ BIL BESLA (ALGERIAN CHICKEN WITH ONIONS)



Djej Bil Besla (Algerian Chicken With Onions) image

Make and share this Djej Bil Besla (Algerian Chicken With Onions) recipe from Food.com.

Provided by Member 610488

Categories     One Dish Meal

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 tablespoon kosher salt
6 garlic cloves, roughly chopped
2 teaspoons cumin seeds, crushed
2 teaspoons paprika
1 teaspoon ground turmeric
5 tablespoons olive oil
4 skinless chicken thighs (bone-in)
4 skinless chicken drumsticks (bone-in)
1 teaspoon saffron thread, crushed
4 medium yellow onions, cut into 12 wedges each
fresh ground black pepper, to taste
1 lemon, thinly sliced crosswise seeds removed
1 1/4 cups green olives, pitted
1/3 cup fresh cilantro, minced
hot cooked rice

Steps:

  • Using the flat side of your knife, chop and mash salt and garlic together on a cutting board into a smooth paste. Transfer paste to a large bowl and stir in cumin, paprika, and turmeric.
  • Stir in 3 tbsp oil and then add chicken thighs and drumsticks. Toss until evenly coated. Cover bowl with plastic wrap, and marinate in the refrigerator for 4 hours.
  • Heat remaining oil in an 8 qt Dutch oven or large tagine over medium-high heat. Working in batches, add chicken pieces and cook, turning once, until golden brown on both sides, about 10 minutes. Transfer to a plate and set aside.
  • Add saffron and onions to pot. Season with salt and pepper and cook, stirring occasionally, until soft (about 15 minutes).
  • Return chicken to pot along with lemon slices and 1 cup water and bring to a boil. Reduce heat to medium-low, and cook, covered, until chicken is cooked through (about 40 minutes).
  • Remove from heat and scatter olives and cilantro over chicken. Serve over rice.

Nutrition Facts : Calories 397.5, Fat 27.7, SaturatedFat 4.2, Cholesterol 81.8, Sodium 2496.9, Carbohydrate 16.3, Fiber 4.4, Sugar 5.5, Protein 23.4

BRAISED MOROCCAN CHICKEN (D'JEJ MHAMAR)



Braised Moroccan Chicken (D'jej Mhamar) image

This is a popular dish made with preserved lemons in all Moroccan homes and is also served at weddings. Each home makes slight changes in the recipe. This one I learned from a cook in my mother-in-law's home. Moroccans eat off a communal plate. This chicken is served on a single plate in the center of the table (at weddings you will see four chickens on one large platter), eaten with crusty bread and no utensils. You, of course, can use your knife and fork!

Provided by saraht1

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 1h55m

Yield 8

Number Of Ingredients 19

1 (6.75 ounce) package rice vermicelli
2 tablespoons raisins
4 tablespoons chopped fresh cilantro, divided
3 cloves garlic, grated, divided
1 teaspoon finely chopped preserved lemon rind
¾ teaspoon ground ginger, divided
1 dash ground turmeric
1 pinch salt and ground black pepper to taste
1 (2 1/2 to 3 pound) whole chicken
¼ preserved lemon
¼ cup vegetable oil
1 onion, grated
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cinnamon
¼ teaspoon ground turmeric
4 cups water, or as needed
4 threads saffron threads, or more to taste
1 cup large pitted green olives, rinsed

Steps:

  • Soak vermicelli noodles in hot water until softened, about 15 minutes. Drain and add raisins, 1 tablespoon cilantro, 1 clove grated garlic, 1 teaspoon chopped preserved lemon, 1/4 teaspoon ginger, 1 dash turmeric, salt, and pepper.
  • Clean the chicken, keeping the skin intact. Stuff with the prepared vermicelli. Tie legs closed with kitchen string. Remove seeds from preserved lemon and cut into 2 or 3 pieces.
  • Heat oil in a stock pot over medium heat. Add grated onion, preserved lemon, remaining 3 tablespoons cilantro, remaining 3 cloves garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, remaining 1/2 teaspoon ginger, cinnamon, and 1/4 teaspoon turmeric. Stir together over medium heat. Add chicken and fry, being sure it doesn't stick and break the skin, about 2 minutes on each side.
  • Add enough water that the chicken is about half immersed. Add saffron. Cook until chicken is no longer pink in the center, 30 to 40 minutes, checking water level occasionally. Add olives about 15 minutes before the chicken is finished. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove the chicken to a plate and reduce the sauce until it is thick, 10 to 15 minutes.
  • Pat the chicken dry and remove kitchen string; place in a baking dish. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Broil chicken in the preheated oven, turning as needed, until skin is darkened and crisp, about 5 minutes total.
  • Spread the sauce on a platter and place chicken on top.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 23.7 g, Cholesterol 66.2 mg, Fat 21.1 g, Fiber 1.8 g, Protein 24.7 g, SaturatedFat 4.7 g, Sodium 1219.1 mg, Sugar 3.5 g

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