Kesksou bil djedj (Couscous with chicken)

A couscous recipe from Algeria.

Ingredients

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• 1.3 kg boneless chicken pieces, cubed
• 2 medium onions, finely chopped
• 1 can chickpeas, drained
• 6 medium carrots, peeled and diced
• 2 small turnips, peeled and diced
• 10 sprigs parsley, finely chopped
• 5 sprigs coriander finely chopped
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon turmeric
• ¼ teaspoon cinnamon
• 50 ml olive oil
• 1.9 litres hot water or chicken stock
• 360 g dried couscous, [ 550 g couscous (cooked weight) ] - see couscous cooking instructions

Method

1. Put all the ingredients excluding the water and couscous in a large pan and cook for 15 minutes.
2. Add the water or stock, bring to the boil, cover, and simmer for 45 minutes.
3. Meanwhile, prepare the couscous.
4. To serve make a bed with the couscous and pour the chicken mixture over it.

See also

• Get chicken pieces the economical way, joint the chicken yourself

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