Many of the Algerian recipes were similar to the ones we had when we cooked Moroccan food (here), so I tried to find a recipe that involved different ingredients. The recipe I found online to make for our Algerian meal was Chicken with Chickpeas and Lemon (found here) and served with couscous.
Ingredients (with my alterations in brackets):
- 2 Cloves Garlic -- Chopped
- Salt And Pepper -- To Taste
- 1/2 Teaspoon Ground Ginger
- 1/2 Teaspoon Saffron (I couldn't find this so didn't use any)
- 1/4 Cup Unsalted Butter (I used margarine and less than the amount specified)
- 1 Large Chicken -- Cut Into Pieces (I used 2 large chicken breasts)
- 1 Stick Cinnamon (I used 1/2 teaspoon ground cinnamon)
- 1 Bunch Parsley -- Chopped
- 1 Bunch Cilantro -- Chopped
- 3 Medium Green Onion -- Chopped
- 1 Can Chick Peas (I drained them and used some of the liquid as needed to help make a sauce)
- 1 Red Onion -- Chopped
- Lemon Juice from one lemon
- 1 1/4 cups couscous
I didn't follow the directions listed on the website as I was running out of time. Instead I put the chicken in a frying pan with the butter and as it was cooking I added the other ingredients pretty much in the order listed (with the exception of the couscous). By the time I was down to the bottom of the ingredient list the chicken was partially cooked, so I put the lid on the frying pan and cooked it on low for about 15 minutes, stirring occasionally. As the chicken was cooking, I boiled the water to make the couscous and I chopped up some red peppers and cucumbers to put out on a plate with some dried apricots to serve with the chicken and couscous.
The meal was delicious, although William thought there were too many onions. It is a meal that I will make again since it was easy to do and tasted good.
And now on to Libya!