Chicken Chtitha

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.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 708
• Protein: 45 g
• Carbs: 32 g
• Fat: 47 g

Ingredients

• 4 piece Chicken leg ( cut in half )
• 6 piece Garlic ( peeled )
• 200 g Chickpea ( cooked )
• 3 tbsp Extra virgin olive oil
• 1 tbsp Sweet paprika
• 1 tsp Cumin ground
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 2 piece Round tomato ( peeled and crushed )
• 1 tbsp Tomato paste
• 1 tsp Harissa

Instructions

1. Preparation of the dersa

   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. Searing the chicken

   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. Integrating the spices

   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. Simmering

   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. Reducing the sauce

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. The sauce develops more flavor the next day.