Algerian Chicken, Chickpeas and fried Potatoes

Chef: Moufida From: Algeria Serves: 4
Prep time: 45 mins Cook time: 1 hour

Ingredients

• 4 pieces of free range chicken

• 1 medium onion, chopped

• 1 cloves of garlic, minced

• 4 large potatoes

• 2 tablespoons chopped parsley (more can be added if preferred)

• 1 cup of chickpeas

• 1/4 teaspoon cinnamon powder

• 1/2 teaspoon ginger powder

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1 teaspoon salt

• 1/4 teaspoon black pepper

• Vegetable oil for frying

Egg Mixture:

• 1 egg

• 1 tablespoon lemon juice

• 1 ladle of the chicken sauce

• 1 tablespoon parsley

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This delicious recipe was cooked my Moufida during one of our Food Ambassador sessions. To make this vegetarian and vegan, simply leave the chicken out. A great way to get your 5 a day in!

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Method:

1. Put olive oil and butter in a saucepan over a medium heat.

2. Add the onion, garlic, chicken pieces, parsley, salt, black pepper, ginger and cinnamon. Cook these for 15 minutes.

3. Bring 3-4 cups of water to the boil ( you may need more) and add to the saucepan. cook for 30 minutes.

4. Add the chickpeas.

5. Fry the potatoes and drain them on a paper towel. Then add to the saucepan. The frying can be skipped if frying is not preferred.

6. Pour the egg mixture into the saucepan and let it cook for 2 minutes. Then turn off the heat.

7. Serve with bread or naan and salad.