Chtitha Djedj (Algerian Chicken with Chickpeas in Tomato Sauce)

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Abigail Zysk (@poultryraptor)

A flavorful Algerian dish featuring chicken thighs simmered in a spicy tomato sauce with chickpeas and aromatic spices.

Chtitha Djedj (Algerian Chicken with Chickpeas in Tomato Sauce) recipe
Prep Time
15min
Cook Time
45min
Total Time
1hr

Ingredients

6 Servings
(1 serving = 1 chicken thigh with sauce and chickpeas)

Protein

  • bone-in skin-on chicken thighs
    bone-in skin-on chicken thighs
    3lb

Legumes

  • dried chickpeas, soaked overnight and boiled until tender
    dried chickpeas, soaked overnight and boiled until tender
    1cup

Vegetables & Herbs

  • large onion, finely chopped
    large onion, finely chopped
    1
  • garlic, minced
    garlic, minced
    4clove
  • medium bell pepper, chopped
    medium bell pepper, chopped
    1
  • medium tomato, grated or finely chopped
    medium tomato, grated or finely chopped
    2
  • fresh parsley, chopped (for garnish)
    fresh parsley, chopped (for garnish)
    1/2cup

Spices

  • ground cumin
    ground cumin
    1tsp
  • ground turmeric
    ground turmeric
    1/2tsp
  • paprika
    paprika
    1tsp
  • ground ginger
    ground ginger
    1/4tsp
  • harissa paste or finely chopped red chili (adjust to taste)
    harissa paste or finely chopped red chili (adjust to taste)
    1/2tsp
  • Salt and black pepper, to taste
    Salt and black pepper, to taste

Other

  • tomato paste
    tomato paste
    2tbsp
  • chicken broth
    chicken broth
    2cup
  • Cooking spray
    Cooking spray
  • Parsley (garnish)
    Parsley (garnish)

How to make Chtitha Djedj (Algerian Chicken with Chickpeas in Tomato Sauce)

Prepare the Spice Mixture (Dersa)

  1. Step 1

    In a mortar and pestle, combine minced garlic, cumin, turmeric, paprika, ground ginger, harissa paste or chopped chili, and a pinch of salt. Grind into a paste. I do not have a mortar and pestle, I mashed everything together into a bowl with a spoon. Seemed to work well!

Sauté Aromatics

  1. Step 1

    Heat olive oil in a large pot over medium heat. Add the chopped onion and bell pepper; sauté until softened.

    Step 2.1: Heat olive oil in a large pot over medium heat

Brown the Chicken

  1. Step 1

    Add the chicken pieces to the pot, season with salt and black pepper, and brown on all sides.

    Step 3.1: Add the chicken pieces to the pot, season with salt and black pepper, and brown on all sides

Add Spice Mixture and Tomato Components

  1. Step 1

    Stir in the prepared spice paste, tomato paste, and grated tomato. Cook for a few minutes, allowing the flavors to meld.

    Step 4.1: Stir in the prepared spice paste, tomato paste, and grated tomato

Simmer

  1. Step 1

    Pour in chicken broth, ensuring the chicken is partially submerged. Bring to a boil, then reduce heat to low, cover, and simmer.

    Step 5.1: Pour in chicken broth, ensuring the chicken is partially submerged

Incorporate Chickpeas

  1. Step 1

    Add the cooked chickpeas to the pot. Continue to simmer, uncovered, for an additional few minutes, allowing the sauce to thicken.

    Step 6.1: Add the cooked chickpeas to the pot
    Step 6.2: Add the cooked chickpeas to the pot

Nutrition (per serving)

Calories

443.7kcal (22.18%)

Protein

37.7g (75.34%)

Carbs

27.0g (9.82%)

Sugars

2.0g (4%)

Healthy Fat

14.2g

Unhealthy Fat

6.8g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. For a spicier dish, adjust the amount of harissa paste or red chili according to your taste.

  2. Soaking the chickpeas overnight will help them cook faster and become tender.

  3. You can use canned chickpeas for a quicker preparation, just make sure to drain and rinse them before adding.

FAQS

  1. Can I use boneless chicken thighs instead?

    Yes, boneless chicken thighs can be used, but adjust the cooking time as they may cook faster.

  2. What can I serve with Chtitha Djedj?

    This dish pairs well with rice, couscous, or crusty bread to soak up the sauce.

  3. Is this dish suitable for meal prep?

    Yes, Chtitha Djedj can be made ahead of time and stored in the refrigerator for up to 3 days.

  4. Can I make this dish vegetarian?

    You can substitute the chicken with hearty vegetables like eggplant or mushrooms and use vegetable broth instead.

  5. How can I store leftovers?

    Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.

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Abigail Zysk

(@poultryraptor)

Hi, I love food, my cats, and being health conscious. Check out my favorite recipes and join me in eating healthy and delicious meals. ...

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