Today I made an inviting Algerian dish called Chtitha Djedj, always served during the month of Ramadan. A simple and tasteful dish made with chicken and chickpeas; and strongly flavored with garlic.
Djedj means in chicken in Arabic. Chtitha is related to the world chtih, which in Arabic means dance. The anecdote behind this is that this dish is so spicy it makes you dance, and relates to all dishes starting with Chtitha!
- 1 whole chicken (wash, clean and cut into pieces)
- 5 tablespoons of sunflower oil
- 6 cloves of garlic
- 1/2 spoon of harissa
- A pinch of cashmere paprika
- Black pepper
- 1 tablespoon or red sweet paprika
- Handful of chickpeas (soaked overnight)
- In a large deep skillet, heat sunflower oil on a medium heat.
- In a mortar add the garlic, the harissa, the salt, the black pepper, and the paprikas.
- Pound and grind with the pestle all the ingredients together.
- Add 1 tablespoon of sunflower oil and continue to grind.
- Transfer the mixture (this mixture is called dersa in Algerian) into the skillet.
- Cook for about 1 minute stirring constantly with a wooden spoon.
- Add 2 tablespoons of water and stir again.
- Add the chicken pieces and the chickpeas.
- Stir all the ingredients together.
- Pour the water just up of the chicken.
- Cover and cook on a medium heat until the chicken is tender and the sauce reduced.
- Remove from the heat and serve the chicken pieces in a plate and pour the sauce on the top.
This Chtitha is served with Khobz Edar and for a better taste eat this dish with your fingers!
Bonne dégustation, saha ftourkoum!