Djej Bil Besla (algerian Chicken With Onions)

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 1 tablespoon kosher salt
• 6 garlic cloves, roughly chopped
• 2 teaspoons cumin seeds, crushed
• 2 teaspoons paprika
• 1 teaspoon ground turmeric
• 5 tablespoons olive oil
• 4 skinless chicken thighs (bone-in)
• 4 skinless chicken drumsticks (bone-in)
• 1 teaspoon saffron thread, crushed
• 4 medium yellow onions, cut into 12 wedges each
• fresh ground black pepper, to taste
• 1 lemon, thinly sliced crosswise seeds removed
• 1 1/4 cups green olives, pitted
• 1/3 cup fresh cilantro, minced
• hot cooked rice

Recipe

• 1 using the flat side of your knife, chop and mash salt and garlic together on a cutting board into a smooth paste. transfer paste to a large bowl and stir in cumin, paprika, and turmeric.
• 2 stir in 3 tbsp oil and then add chicken thighs and drumsticks. toss until evenly coated. cover bowl with plastic wrap, and marinate in the refrigerator for 4 hours.
• 3 heat remaining oil in an 8 qt dutch oven or large tagine over medium-high heat. working in batches, add chicken pieces and cook, turning once, until golden brown on both sides, about 10 minutes. transfer to a plate and set aside.
• 4 add saffron and onions to pot. season with salt and pepper and cook, stirring occasionally, until soft (about 15 minutes).
• 5 return chicken to pot along with lemon slices and 1 cup water and bring to a boil. reduce heat to medium-low, and cook, covered, until chicken is cooked through (about 40 minutes).
• 6 remove from heat and scatter olives and cilantro over chicken. serve over rice.