Chicken Chtitha
Ingredients
- 4 pcChicken leg (cut in half)
- 6 pcGarlic (peeled)
- 200 gChickpea (cooked)
- 3 tbspExtra virgin olive oil
- 1 tbspSweet paprika
- 1 tspCumin ground
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 2 pcRound tomato (peeled and crushed)
- 1 tbspTomato paste
- 1 tspHarissa
Method
Chicken pieces infused with a smooth, garlicky red sauce. The aroma of cumin and paprika fills the air, paired with chickpeas that melt in your mouth.
- 1
In a mortar, crush the garlic cloves with salt, pepper, cumin, paprika, and harissa until a smooth paste is formed. This aromatic base is the heart of the dish.
- 2
Heat the olive oil in a sauté pan. Sear the chicken thighs on all sides until the skin is well-colored and releases its fat.
- 3
Add the dersa, tomato paste, and the peeled and finely chopped tomatoes. Sauté over medium heat for 5 minutes. The spices should coat the meat without burning.
- 4
Add the chickpeas and pour in a little hot water halfway up the meat. Cover and simmer until the chicken meat easily detaches from the bone.
- 5
Remove the lid and let the sauce reduce over high heat for a few minutes. The sauce should be thick, glossy, and generously coat the spoon.
Frequently asked questions
How do you get this dish right?
- Don't skimp on the garlic; it's what gives the sauce its body.
- If the sauce is too thin, remove the chicken and reduce it uncovered.
How long does this dish keep?
Keeps for 3 days in the fridge. The sauce develops more flavor the next day.
