When I was just out of high school my father had a massive heart attack and died. As I waited for the ambulance to come... the opening line of "The Stranger" came into my head. “Mother [father] died today. Or maybe yesterday; I can't be sure.” The meaning of this line struck me. I never understood how unstuck in time you become when a loved one dies.
Because of my love for Camus I have always been mildly curious about Algeria and France's relationship with this country... it has been complex to say the least.
I had never looked at Algeria's cuisine and when I read the original recipe: Chicken Couscous I thought that it's inspiration might be Algerian. When I looked up Algerian chicken stews it seems that my suspicious were pretty accurate.
I decide to simplify this recipe by reducing the seasoning to just Harissa I bought a dried version of this spice mix. I used boneless, skinless chicken because to me if you aren't crisping the skin why bother with it at all. I kept the vegetables the same except I did not put in a leek. It just seemed too French. I served the stew over quinoa because I have a wheat allergy and can't have couscous.
The stew was a big hit, everyone loved the Harissa flavoring. The chickpeas and raisins were an interesting touch that the whole family found rather exotic. It is amazing how you can use a different spice mix, and put together ingredients that you don't usually combine...and suddenly you are in a strange land, enjoying an entirely new cuisine.
Slow Cooker Algerian Chicken Stew: Chicken Couscous
Prep Time: 15 minutes
Cook Time: 4 to 6 hours
Keywords: slow-cooker soup/stew entree gluten-free chicken African
Ingredients (4 to 6)
- 2 pounds of boneless skinless chicken thighs
- 2 onions chopped
- 3 celery stalks chopped
- 3 carrots chopped
- 2 small turnips chopped
- 1 large zucchini chopped
- 15 ounce can of chickpeas with liquid
- 1/4 cup of golden raisins
- 1 tablespoon of dried Harissa
- 3/4 cup of chicken broth
- 1/4 cup of melted unsalted butter
- 1 teaspoon salt
- 1 teaspoon pepper
1) Whisk together: harissa, salt, pepper, butter. Then whisk in chicken broth. Set aside.
2) Layer in a large crockpot: onions, turnips, celery, carrots, raisins.
3) Sprinkle a little salt on the chicken put that on top of the vegetables.
4) On top of the chicken put the chickpeas and then the zucchini. Sprinkle a little salt on the zucchini.
5) Pour the spiced chicken broth over everything in the pot.
6) Cook on low for 6 hours or on high for 4 hours.
Serve over couscous, quinoa, or mashed potatoes
Powered by Recipage
Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review.