Algerian Chicken Sautée

I had the lovely Douglas over on Saturday evening, for a spot of dinner and some old TV. (We watched 2 episodes of short-lived 60s espionage series The Corridor People, and one episode of a Jon Pertwee Doctor Who story) I found this recipe in a lovely little cookbook by John Leeson, the voice of K-9 from Doctor Who. The book, Dog’s Dinners, published by Fantom Publishing, contains lots of delicious recipes, well written and easy to follow, and often accompanied by wine recommendations from John too.

Serves 6

1 large chicken (I used a couple of chicken thighs each, as I was only cooking for two, and that seemed to work just fine.)
6fl oz of olive oil
A pinch of saffron
½ a teaspoon of cloves
1 teaspoon of cumin (the recipe doesn’t specify but I assume seeds, rather than ground cumin)
1 lemon
4 large onions, chopped
500g of ripe tomatoes, peeled and chopped
2 large aubergines
2 red peppers, de-seeded and cut into strips
2 green peppers, de-seeded and cut into strips
3 cloves of garlic
2 teaspoons of plain flour
Salt and freshly ground black pepper
A small bunch of flat leaf parsley, finely chopped

Cut the aubergines into bite-sized pieces, lay out on a baking tray and sprinkle with salt to draw out the moisture. (This should take about half an hour)

In a pestle and mortar, crush the cumin, cloves, garlic and saffron to a paste.

In a large saucepan, or flameproof casserole dish, heat about a third of the olive oil and sweat the onions until translucent. Then add the chicken (or chicken pieces) and the juice of a lemon. Turn down the heat and leave to cook gently.

Pat the aubergine pieces dry with kitchen paper and then roll them in the flour.

In another saucepan, heat about a third of the oil and add the floured aubergine pieces, cooking them until lightly browned on all sides. Then add the sliced peppers, chopped tomatoes and the spice paste, along with the final third of the oil. Stir well to combine and then cover and cook very gently for about 10 minutes.

Add the vegetable mix to the chicken, stir and cook gently for an hour, until the sauce has thickened slightly and the chicken is cooked through.

Serve garnished with the chopped parsley.

Very tasty – well done K-9!



About neilche

Hi. My name's Neil. I live in Brighton with my flatmate (also Neil) and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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