Keskou bil Djedj
(Vegetarian Koftas with Eggs) Recipe
Origin: Algeria Period: Traditional
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Ingredients:
1.4kg chicken meat, cubed
2 onions, finely chopped
400g cooked chickpeas
6 carrots, diced
1 small turnip, peeled and diced
10 sprigs parsley, finely chopped
5 sprigs coriander (cilantro), finely chopped
1 tsp salt
1/2 tsp freshly-ground black pepper
1/2 tsp turmeric
1/4 tsp ground cinnamon
2 tbsp extra-virgin olive oil
2l water
900g couscous
Keskou bil Djedj
(Vegetarian Koftas with Eggs) Preparation:
Method:
Add the oil to a pan and use to fry the chicken and onion for 8 minutes, or until the chicken is lightly browned all over. Add the salt and spices and stir to combine. Fry for 1 minute then add all the remaining ingredients and fry for 10 minutes, stirring frequently. Add the water and bring the mixture to a boil. Reduce to a simmer then cover and cook for 15 minutes.
In the meantime, prepare the couscous according to this recipe for A Libyan way with Couscous and finish steaming the couscous above the chicken and sauce.
To serve, arrange the couscous on a large serving tray and pour the chicken mixture over the top.
Read: Recipe Articles and Reviews
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More African recipes... More North African recipes... More main course recipes... More Traditional recipes... More recipes for Stews... More recipes for Meat... More recipes using Beans and Pulses... More recipes for Pasta... More recipes for Fowl... More recipes for Carbohydrate Staples...
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Other recipes with chicken and beans as primary ingredients:
Moldovan Jellied Poultry
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