Algerian Chicken And Potatoes | Baked In Coconut Milk And Spices | Cooking Around The World

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories.

green olives

🥗Healthier: capers

💰Cheaper: black olives

Capers provide a similar briny flavor.

Slice the potatoes and place them in a bowl.

Add 4 tablespoons of extra virgin olive oil to the potatoes.

Mix in mild curry paste, a handful of chili flakes, 2 teaspoons of turmeric, paprika, black pepper, and salt.

Add the sliced potatoes back to the bowl and mix well.

Chop the garlic, onion, and red bell pepper, and add them to the bowl.

Cut up the chicken and add it to the bowl, mixing everything together to coat the chicken and potatoes in the marinade.

Grease a baking dish and preheat the oven to 170 degrees Celsius.

Transfer the mixture to the greased baking dish and add coconut cream, mixing it through.

Cover the baking dish with tin foil and bake in the oven for about 1 to 1.5 hours.

Check on the dish after an hour to ensure the chicken is cooked and the potatoes are tender.

After 1.5 hours, compress the potatoes down and return the dish to the oven for an additional 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level: