CHICKEN AND CHICK PEA GRATIN
This is a very traditional recipe from Algeria, served only after the fast of Yom Kippur.
This recipe is not difficult to make, but requires some organization. I found it best to start preparing 3 days before the holiday.
Serves 6
7 oz (200g) dried chick peas
1 tsp baking soda
1 big chicken, cut
2 Tbsp canola oil
1 tsp paprika
2 garlic cloves, diced
6 eggs, slightly beaten
3 days ahead:
Pour 6 oz dried chick peas into a medium pan filled with cold water and 1 tsp of baking soda.
Change water after 24 hours.
1 day ahead:
Rinse chick peas with cold water. Drain well.
Place on a clean dry kitchen towel, covering them completely.
With a rolling pin or your hand, roll gently over towel. Open towel and remove outer skins of chick peas that fell off. Place peeled chick peas into a bowl, and roll again remaining chick peas until all are peeled.
In a big pan, sauté the onion with paprika and garlic on medium heat for one minute. Add chicken, sauté until chicken is golden on all sides. Add peeled chick peas and 2 cups water.
Cook uncovered on medium heat for 1h30, stirring from time to time. Add water if needed. When chicken is slightly overcooked, gently remove from pan. Leave pan on low heat, letting juices simmering until reducing to a sauce consistency.
When chicken is cool, remove flesh from bones, placing flesh on a single layer into a gratin dish or lasagna pan. Add salt, pour sauce from pan over chicken, cover with beaten eggs.
Bake into the oven at 400 F degrees (200C) until golden.
Remove from the oven, immediately covering it with aluminum foil.
Refrigerate before serving. Serve either warm, or cold.
This recipe is not difficult to make, but requires some organization. I found it best to start preparing 3 days before the holiday.
Serves 6
7 oz (200g) dried chick peas
1 tsp baking soda
1 big chicken, cut
2 Tbsp canola oil
1 tsp paprika
2 garlic cloves, diced
6 eggs, slightly beaten
3 days ahead:
Pour 6 oz dried chick peas into a medium pan filled with cold water and 1 tsp of baking soda.
Change water after 24 hours.
1 day ahead:
Rinse chick peas with cold water. Drain well.
Place on a clean dry kitchen towel, covering them completely.
With a rolling pin or your hand, roll gently over towel. Open towel and remove outer skins of chick peas that fell off. Place peeled chick peas into a bowl, and roll again remaining chick peas until all are peeled.
In a big pan, sauté the onion with paprika and garlic on medium heat for one minute. Add chicken, sauté until chicken is golden on all sides. Add peeled chick peas and 2 cups water.
Cook uncovered on medium heat for 1h30, stirring from time to time. Add water if needed. When chicken is slightly overcooked, gently remove from pan. Leave pan on low heat, letting juices simmering until reducing to a sauce consistency.
When chicken is cool, remove flesh from bones, placing flesh on a single layer into a gratin dish or lasagna pan. Add salt, pour sauce from pan over chicken, cover with beaten eggs.
Bake into the oven at 400 F degrees (200C) until golden.
Remove from the oven, immediately covering it with aluminum foil.
Refrigerate before serving. Serve either warm, or cold.
