RCI-MT.004.0352.001
Djej bil Qara
Algerian chicken with pumpkin
Prep25 min
Cook40 min
Total65 min
Servings4
Difficultybeginner
Ingredients
- 2 whole
- large onions2 wholegrated or pureed in a blender with some water
- – 3 cups of pumpkin2 unitcut into small pieces
- spices that work for the dish are my ras el hanout blend1 unitsaffron, turmeric, cinnamon or nutmeg just to name a few. you can omit spices entirely and the dish will still be delicious.
Method
1
Cut each whole chicken into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings) and set aside.
2
Grate or puree the 2 large onions in a blender with a splash of water until they form a smooth paste.
3
Cut the pumpkin into small, bite-sized pieces (approximately 1-2 inches) and set aside.
4
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2 minutes
5
Add the chicken pieces to the dry pot in batches and sear for 2-3 minutes per side until lightly browned, then transfer to a plate.
6
Add the onion puree to the pot and cook, stirring frequently, for 3-4 minutes until fragrant and beginning to soften.
7
Sprinkle the ras el hanout blend over the onions and stir constantly for 30 seconds to bloom the spices.
8
Return the seared chicken pieces to the pot and pour in enough water to partially cover them (approximately 2-3 cups).
1 minutes
9
Bring the liquid to a boil, then reduce heat to low and simmer covered for 30 minutes until the chicken is partially cooked.
10
Add the pumpkin pieces to the pot, stir gently, and continue simmering covered for another 25-30 minutes until both the chicken is tender and the pumpkin is soft but not falling apart.
30 minutes
11
Taste and adjust seasoning with additional spices or salt as needed.
12
Transfer to a serving dish and serve hot with bread to soak up the aromatic broth.