Makoud bil Djedj
(Chicken-stuffed Potato Rounds) Recipe

Origin: Algeria Period: Traditional

Ingredients:

900g potatoes, peeled and quartered
2 eggs, beaten
1 onion, finely chopped
2 garlic cloves, finely chopped
1/4 tsp salt
1/4 tsp turmeric
1/8 tsp ground cinnamon
6 parsley sprigs, finely chopped
225g chicken breast, poached to cook and chopped
1/8 tsp ground cinnamon
1/8 tsp freshly-ground black pepper
70g flour, for dusting
oil for frying

Makoud bil Djedj
(Chicken-stuffed Potato Rounds) Preparation:

Method:

Bring a pan of lightly-salted water to a boil and use to cook the potatoes until tender (about 20 minutes). Drain thoroughly then transfer to a bowl and mash with a fork before adding the eggs, onion, garlic, salt, turmeric, cinnamon and parsley. Mash again with a fork to combine all the ingredients.

In a separate bowl, combine the chicken, cinnamon and black pepper. Dust a work surface with flour then turn the mashed potato mix onto this. Shape into a brick about 8cm wide by about 30cm long and 5cm deep. Use your fingers to form a trench along the centre of the log that's large enough to accept all the chicken mix. Use the chicken mix to fill this.

Pinch the trench closed over the top of the chicken mix, ensuring that all the chicken mix is hidden. Use a sharp knife to cut the log into 8 pieces and shape these into round patties. Dust with flour then set aside to chill for about 20 minutes.

At the end of this time add enough oil to cover the base of a skillet or frying pan and add the potato rounds. Fry on both sides for about 6 minutes per side, or until golden brown and cooked through. Drain on kitchen paper and serve with a side salad.

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