Keskou bil Djedj
(Vegetarian Koftas with Eggs) Recipe

Origin: Algeria Period: Traditional

Ingredients:

1.4kg chicken meat, cubed
2 onions, finely chopped
400g cooked chickpeas
6 carrots, diced
1 small turnip, peeled and diced
10 sprigs parsley, finely chopped
5 sprigs coriander (cilantro), finely chopped
1 tsp salt
1/2 tsp freshly-ground black pepper
1/2 tsp turmeric
1/4 tsp ground cinnamon
2 tbsp extra-virgin olive oil
2l water
900g couscous

Keskou bil Djedj
(Vegetarian Koftas with Eggs) Preparation:

Method:

Add the oil to a pan and use to fry the chicken and onion for 8 minutes, or until the chicken is lightly browned all over. Add the salt and spices and stir to combine. Fry for 1 minute then add all the remaining ingredients and fry for 10 minutes, stirring frequently. Add the water and bring the mixture to a boil. Reduce to a simmer then cover and cook for 15 minutes.

In the meantime, prepare the couscous according to this recipe for A Libyan way with Couscous and finish steaming the couscous above the chicken and sauce.

To serve, arrange the couscous on a large serving tray and pour the chicken mixture over the top.

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