Algerian
Chtitha Djedjaj
An Algerian chicken stew cooked in a deep red dersa of pounded garlic, paprika, cumin, and chili, with chickpeas simmered until the sauce turns thick and glossy. It is traditionally served hot with bread to scoop up the spicy sauce.
Watch it madeLes Délices De Walid شهيوات وليد · 5:04
Ingredients
- Chicken legs or bone-in thighs2 pieces, about 500g
- Cooked chickpeas3/4 cup
- Garlic cloves4 large
- Sweet paprika1 1/2 tsp
- Ground cumin1 tsp
- Cayenne pepper or harissa1/4 tsp, or to taste
- Black pepper1/4 tsp
- Salt3/4 tsp, plus more to taste
- Tomato paste1 tbsp
- Neutral oil or olive oil2 tbsp
- Water1 1/2 cups, plus more if needed
- Fresh parsley or coriander1 tbsp chopped, optional
Method
- Crush the garlic with the salt in a mortar until smooth, then mix in the paprika, cumin, cayenne or harissa, and black pepper to make a dersa paste.
- Pat the chicken dry, rub it with half of the dersa, and let it sit for 10 minutes while you prepare the pot.
- Heat the oil in a small heavy pot over medium heat, add the chicken skin-side down, and brown it lightly on both sides without burning the spices.
- Add the remaining dersa and the tomato paste to the pot, stirring for 1 minute until the oil turns red and fragrant.
- Add the cooked chickpeas and water, scraping the bottom of the pot to dissolve the spices into the sauce.
- Bring to a simmer, cover, and cook gently for 35 to 40 minutes, turning the chicken once, until the meat is tender.
- Uncover and simmer for 5 to 10 minutes more until the sauce is thick, red, and glossy, with a little oil rising to the surface.
- Taste for salt and heat, sprinkle with parsley or coriander if using, and serve hot with Algerian bread or khobz.
Common questions
Can I use chicken thighs instead of legs for Chtitha Djedjaj?
Yes. Bone-in, skin-on thighs work very well and stay juicy. Keep the same browning and simmering method, but check for tenderness a few minutes early since thighs can cook slightly faster than large legs.
What can I substitute for harissa or cayenne in the dersa?
Use either one, or replace them with a pinch more paprika plus a little chili powder. Start small, since the sauce should be warmly spicy, not overly hot. You can always add more at the end.
How long does Chtitha Djedjaj take to cook, and how do I know when it is done?
Plan on about 50 to 65 minutes total. The chicken is done when it is tender enough to pull from the bone easily and the sauce has reduced to a thick, red gloss with some oil on top.
What are the most common mistakes when making this dish?
The biggest mistake is burning the paprika and garlic, which makes the sauce bitter. Keep the heat moderate, brown the chicken gently, and add water before the pot gets too dry. Also, don’t skip scraping the bottom.
How should I store and serve leftovers?
Cool quickly, then refrigerate in a covered container for up to 3 days. Reheat gently with a splash of water. Serve with bread, couscous, or rice, and finish with fresh parsley or coriander for brightness.