Algerian Chicken

Algerian Chicken 

Ingredients:

3 chicken thighs.

3 chicken legs (you can also use a whole chicken or a  jointed chicken).

1 onion chopped up small

4 cloves of garlic, finely minced.

3 dried apricots coarsely chopped.

3 dates coarsely chopped.

8-12 raisins coarsely chopped

1 1/2 cups of tomato sauce.

2 tablespoons of  lemon juice

1 cup of toasted nuts and seeds very finely chopped. I used walnuts, pine nuts, almonds and sesame seeds.

• 2 teaspoons ground ginger
• 2 teaspoons ground cardamon
• 2 teaspoons ground Fennel
• 1 teaspoon cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground coriander seeds
• 1 teaspoon ground nutmeg
• 1 teaspoon turmeric
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground Mustard seeds
• 1/4 teaspoon ground cloves

1 tablespoon honey

2- 3 tablepoons of Salt to taste

3 dried small hot peppers

1 dozen green olives for garnish.

Preparation:

wash chicken then sprinkle salt and pepper on the the chicken then fry on a pan with olive oil till brown on each side then put aside. 

Fry onions with some olive oil for a few min then add garlic fry for about 2 min then add tomato sauce, spices,  lemon, honey, and hot peppers. 

Mix well and let cook on medium heat for about 5 min then add chicken. 

Mix chicken in well with sauce and pour some sauce over chicken with a spoon. 

Cook on low heat for about 1 1/2 hours keep on checking, and stiring and mixing ever so often. if sauce is too thick then add some water. 

add apricots, dates, and raisins and let cook for 20 min then add olives and nuts.