About this recipe:This Algerian chicken and chickpea tagine is quick and easy to prepare. It is quite spicy, thanks to the dersa, the famous blend of garlic, spices and olive oil, which in Algeria, is a basic component of many meat, fish or vegetable dishes. We start by cooking the ingredients in a clay tagine pot on the hob and finish by baking them in the oven.
1 tablespoon vegetable oil
4 chicken drumsticks
1 glass chickpeas, soaked overnight
salt and freshly ground pepper
For the dersa
4 cloves of garlic
½ teaspoon cayenne pepper
½ teaspoon chilli flakes
1 teaspoon ground cumin
1 tablespoon olive oil
1 or 2 glasses chicken stock, as needed
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Heat the vegetable oil in a frying pan and brown the chicken drumsticks. Once golden brown, transfer the drumsticks to an ovenproof tagine pot, that can also go on the hob
Cook the chickpeas in unsalted boiling water for 20 minutes, uncovered. Drain, rinse and reserve.
To make the dersa: Use a mortar and pestle to mash garlic, cayenne pepper, chilli flakes, ground cumin and olive oil until you achieve a thick paste; pour on top of the chicken in the tagine pot, making sure to coat the drumsticks. Add the reserved chickpeas to the tagine pot and cover with one or two glasses of chicken stock (water will do, if you do not have chicken stock). Cook for 30 minutes over medium heat, uncovered. If the tagine pot cannot be used on the hob, this step can be done in a frying pan.
Preheat the oven at 200 C / Gas 6. Add salt and pepper, and a little more stock or water; stir. Place the lid on the tagine pot and bake for 40 minutes in the preheated oven.