This Algerian chicken dish is very easy to prepare, and it does not require any exotic ingredients.
1 person made this
250g green olives, pitted
1 whole chicken, cut into pieces
1 large onion, chopped
5 cloves garlic, minced
1 bunch parsley, minced
1 teaspoon black pepper
1 teaspoon cinnamon
salt to taste
2 tablespoons olive oil
1 egg yolk (optional)
Method Prep:15min › Cook:1hr › Ready in:1hr15min
Place the olives in a small saucepan. Cover with water, bring to the boil and cook. Drain, change the water and repeat. This removes the excess salt from the olives, if you do not find your olives too salty you can skip this step.
Place the chicken, onion, garlic, parsley, spices, salt and oil in a large heavy pot. Bring to the boil, then reduce heat and simmer over low heat for 20 minutes.
Add the drained olives and add just enough water to cover the chicken. Simmer slowly until the chicken is fully cooked and detaches from the bones, a further 40 minutes. If the sauce it too thin at the end of the cooking time, stir in the egg yolk, and let it barely simmer till thickened.