Algerian Chicken and Chickpea Stew (Djaj Mqualli)
This traditional Algerian Chicken and Chickpea Stew, known as Djaj Mqualli, is a flavorful and hearty dish that embodies the rich spices and culinary heritage of Algeria. With tender chicken, nutty chickpeas, and a blend of aromatic spices, it's a comforting meal that's perfect for any dinner gathering.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
Ingredients
- 1 whole chicken about 3 to 4 pounds or 1.4 to 1.8 kg, cut into pieces
- 2 tbsp olive oil
- 1 large onion finely chopped
- 4 cloves garlic minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp cayenne pepper
- 1 can chickpeas 15 ounces or 425 g, drained and rinsed
- 1 can diced tomatoes 14.5 ounces or 411 g
- 4 cups chicken broth
- 1/2 cup cilantro chopped
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Season the chicken pieces generously with salt and pepper.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces in batches, and brown them on all sides. Remove the chicken and set aside.
- In the same pot, add the chopped onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the ground cumin, coriander, turmeric, cinnamon, ginger, and cayenne pepper. Cook for another 2 minutes to release the flavors of the spices.
- Add the drained chickpeas and diced tomatoes to the pot. Stir to combine with the spices.
- Return the browned chicken pieces to the pot. Pour in the chicken broth and bring the stew to a simmer.
- Cover the pot, reduce the heat to low, and let the stew simmer for about 45 minutes, or until the chicken is tender and cooked through.
- Remove the chicken pieces and, if desired, shred the meat before returning it to the pot. Alternatively, you can leave the pieces whole.
- Stir in the chopped cilantro and adjust the seasoning with salt and pepper to taste.
- Serve the stew hot with lemon wedges on the side for squeezing over the top.
Notes
This stew can be made ahead and tastes even better the next day as the flavors meld together. It's also customizable with the addition of vegetables such as carrots or bell peppers, added along with the chickpeas.