Chicken Algerian
Transport your taste buds to North Africa with this vibrant and aromatic Chicken Algerian recipe, a comforting one-pot dish infused with the warmth of bold spices and the sweetness of dried fruit. Tender, bone-in, skin-on chicken thighs are seared to golden perfection and then simmered in a richly spiced tomato broth featuring cinnamon, cumin, paprika, and turmeric. The addition of green olives and raisins creates a delightful balance of savory and sweet, while fresh parsley adds a burst of color and freshness. Ready in just over an hour, this dish is perfect for a flavorful weeknight dinner or an impressive meal to share with guests. Serve it with fluffy couscous, crusty bread, or steamed rice to soak up every last drop of the luscious sauce. Packed with global flair, Chicken Algerian is a hearty, soul-satisfying dish that will quickly become a household favorite.
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Recipe Information
Ingredients
- 6 pieces chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1.5 teaspoons paprika
- 1 teaspoon ground turmeric
- 0.25 teaspoon cayenne pepper
- 14 ounces canned diced tomatoes
- 1 cup chicken broth
- 0.5 cup green olives, pitted and sliced
- 0.25 cup raisins
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Place the chicken thighs in the skillet, skin-side down, and sear for 4-5 minutes until golden brown. Flip and cook for an additional 3-4 minutes. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened.
Add minced garlic, cinnamon, cumin, paprika, turmeric, and cayenne pepper to the onions. Stir well and cook for 1-2 minutes until fragrant.
Pour in the diced tomatoes (with their juices) and chicken broth, stirring to combine.
Return the chicken thighs to the skillet, nestling them into the sauce. Bring the mixture to a simmer.
Reduce the heat to low, cover the skillet, and cook for 30 minutes, occasionally spooning the sauce over the chicken to keep it moist.
After 30 minutes, add the green olives and raisins to the skillet. Simmer, uncovered, for an additional 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
Taste the sauce and adjust the seasoning with more salt and black pepper, if needed.
Garnish with fresh chopped parsley and serve hot with crusty bread, couscous, or rice.
Nutrition Facts
Calories |
2878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.7 g | 252% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 854 mg | 285% | |
| Sodium | 6002 mg | 261% | |
| Total Carbohydrate | 75.5 g | 27% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 43.4 g | ||
| Protein | 211.1 g | 422% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 451 mg | 35% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3848 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
