We are cooking our way around the world (you can read the details in the page under the header called "Culinary Adventures Around the World") and have finally arrived in Algeria. It has taken at least a couple of years to make our way through Europe and it is quite exciting to finally be in North Africa. The food in North Africa is primarily from Berber and Arab culinary traditions, although Algerian food has been influenced by French cuisine more than food in other surrounding areas. Most of the dishes include meat (chicken, lamb, or beef) with dates, almonds, apricots, chick peas, and other fruits and vegetables mixed with cinnamon, ginger, cumin, coriander, and served with couscous.
Many of the Algerian recipes were similar to the ones we had when we cooked Moroccan food (here), so I tried to find a recipe that involved different ingredients. The recipe I found online to make for our Algerian meal was Chicken with Chickpeas and Lemon (found here) and served with couscous.
- 2 Cloves Garlic -- Chopped
- Salt And Pepper -- To Taste
- 1/2 Teaspoon Ground Ginger
- 1/2 Teaspoon Saffron (I couldn't find this so didn't use any)
- 1/4 Cup Unsalted Butter (I used margarine and less than the amount specified)
- 1 Large Chicken -- Cut Into Pieces (I used 2 large chicken breasts)
- 1 Stick Cinnamon (I used 1/2 teaspoon ground cinnamon)
- 1 Bunch Parsley -- Chopped
- 1 Bunch Cilantro -- Chopped
- 3 Medium Green Onion -- Chopped
- 1 Can Chick Peas (I drained them and used some of the liquid as needed to help make a sauce)
- 1 Red Onion -- Chopped
- Lemon Juice from one lemon
- 1 1/4 cups couscous
And now on to Libya!
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