Chtitha Djedj Algerian Chicken in Sauce
Transport your taste buds to North Africa with Chtitha Djedj, a beloved Algerian chicken dish simmered in a richly spiced tomato sauce. This comforting recipe combines tender bone-in chicken with a fragrant blend of paprika, coriander, and caraway seeds, creating a deeply flavorful broth that’s perfect for mopping up with crusty bread. Slow-cooked to perfection in a pot or tagine, the sauce thickens into a velvety consistency, infused with the sweetness of sautéed onions, garlic, and tomatoes. Quick to prep and ideal for hearty family meals, this one-pot dish pairs beautifully with rice or couscous and can be garnished with fresh cilantro for an extra burst of freshness. Simple yet bold, Chtitha Djedj is a must-try Algerian classic that’s as satisfying as it is delicious.
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Recipe Information
Ingredients
- 1 kg chicken (bone-in, skinless, cut into pieces)
- 1 large onion
- 6 cloves garlic cloves
- 400 grams canned tomatoes (or fresh, blended)
- 1 tablespoon tomato paste
- 1 teaspoon ground paprika
- 1 teaspoon ground coriander
- 0.5 teaspoon ground caraway seeds
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 3 tablespoons olive oil
- 500 milliliters water or chicken broth
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Wash and pat dry the chicken pieces. Set aside.
Finely chop the onion and garlic cloves.
In a large pot or tagine, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the garlic, paprika, coriander, caraway seeds, black pepper, and salt. Stir well to combine and fry for 1 minute to release the spices’ aromas.
Stir in the canned tomatoes and tomato paste. Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
Add the chicken pieces to the pot, making sure they are well coated in the sauce.
Pour in the water or chicken broth, ensuring the chicken is mostly submerged. Cover the pot and bring the mixture to a gentle simmer.
Reduce the heat to low and let the chicken cook for 45 to 60 minutes, or until tender and fully cooked through. Stir occasionally and adjust the seasoning, if necessary.
Once the chicken is cooked, uncover the pot and simmer for an additional 5 to 10 minutes to thicken the sauce to your liking.
Serve hot, garnished with fresh cilantro if desired. Pair with crusty bread, steamed rice, or couscous for a complete meal.
Nutrition Facts
Calories |
2744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.0 g | 229% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 850 mg | 283% | |
| Sodium | 3583 mg | 156% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 21.8 g | ||
| Protein | 241.7 g | 483% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 262 mg | 20% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3632 mg | 77% | |
*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.
