Algerian Chicken Tagine with Carrots and Chickpeas (Tajine Djej bi Djebbana)
When you make this Algerian chicken tagine with carrots and chickpeas, you discover the richness of spices that define Algerian cuisine. This slow-cooked stew, similar to chorba but thicker, is true comfort for cool days. The tender chicken, sweet carrots, and creamy chickpeas absorb the ras el hanout and cumin perfectly. You might wonder what makes Algerian tagine different from Moroccan? Algerian tagines often use fewer preserved lemons and more vegetables like carrots and chickpeas, with a slightly thicker sauce. This recipe is a simple, authentic way to travel to Algerian family tables without leaving your kitchen.
- Temps: 60 min
- Portions: 4
Source: bantajcuisine.com
Importer dans mon livre de recettes
Ingrédients
- kg, cut into pieces Chicken
- large, sliced Onions
- minced Garlic cloves
- medium, sliced into rounds Carrots
- Cooked chickpeas
- Crushed tomatoes
- teaspoons Ras el hanout
- teaspoon Ground cumin
- teaspoon Sweet paprika
- tablespoons Olive oil
- teaspoon Salt
- teaspoon Black pepper
- Water
- tablespoons chopped, for garnish Fresh parsley