Chicken Chakhchoukha – Traditional Algerian Recipe – How to Make Chicken Chakhchoukha

Chicken Chakhchoukha – Traditional Algerian Recipe – How to Make Chicken Chakhchoukha

Chicken Chakhchoukha is one of the most beloved traditional dishes across the Maghreb region, especially in Algeria. It’s a flavorful, aromatic meal often prepared for special occasions and family gatherings. While the dish isn’t particularly difficult to make, it does require careful attention to detail for perfect results.

This recipe serves approximately four people.

Ingredients:

 

• One whole medium-sized chicken, cut into four parts

• 1½ cups of freshly squeezed and well-strained lemon juice

• One medium-sized head of dry garlic

• 1 tablespoon of fine salt (preferably sifted)

• 1 tablespoon of black pepper

• ½ tablespoon of finely ground ginger

• ½ teaspoon of ground cumin

• ½ teaspoon of saffron (for color)

• A small bunch of fresh parsley

• 1 cup of corn oil or vegetable oil

• 1 cup of dried chickpeas (preferably soaked overnight)

• ½ teaspoon of ground coriander

• ½ teaspoon of red pepper

• ½ teaspoon of mixed seven spices

• Dried tomato paste (known in Algeria as “tomate concentrée” or “مصبرة”)

Preparation Steps:

Start by placing a large cooking pot over low heat. Add some oil and the salt.

Place the chicken pieces in the pot and gently sauté until golden brown on all sides.

Dissolve the saffron in a bit of water, crush it well, and add it to the chicken.

Crush the garlic thoroughly and add it to the pot along with the soaked chickpeas, seven spices, coriander, cumin, red pepper, black pepper, and ground ginger.

Add the dried tomato paste as well, stirring continuously until all ingredients blend together into a consistent, rich mixture.

Once everything is incorporated, cover the pot and leave it to simmer gently, stirring occasionally. If needed, add a small amount of water to prevent sticking or burning.

Meanwhile, finely chop the parsley and set it aside.

Once the chakhchoukha is fully cooked and fragrant, transfer the chicken pieces to a serving dish, garnish with parsley, and serve hot—accompanied by white rice or traditional Algerian bread.

Note:
Saffron is used mainly to enhance the color of the dish. If unavailable, it can be omitted without significantly affecting the flavor.

Bon appétit!