How to make Chicken Chtitha, Algerian Braised Chicken Stew with Chef John Beilfuss!

chicken

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner, while pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier but can be pricier.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasonings

Vegetable broth offers a lighter option, while water is the most economical.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes provide more nutrients, while yams are often cheaper.

Soak chopped new Mexican red chilies in hot water for about 30 minutes.

Prepare dersa paste by blending soaked chilies with 1/4 cup soaking liquid, garlic, paprika, cumin, a pinch of salt, and black pepper in a food processor.

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large Dutch oven.

Brown the chicken thighs in batches for about 5 minutes on each side, seasoning with salt and pepper.

Remove browned chicken and add minced red onions to the pot, stirring for about 4-5 minutes until softened.

Add the chicken back into the pot along with the dersa paste, stirring to coat the chicken.

Add drained and rinsed garbanzo beans and 1 cup of chicken broth, bringing to a boil.

Reduce heat to low and simmer for about 45 minutes to 1 hour until chicken is cooked through.

Cooking Techniques

Equipment Needed

Spice Level: