Djej bil Qara, Algerian Chicken with Pumpkin, Poulet a la Citrouille

This is a very simple recipe. The sauce is mild and delicate. It's a non-recipe really. I cooked 2 whole chickens, but the recipe obviously works with 1 chicken!

Ingredients:

2 whole chickens

2 whole large onions, grated or pureed in a blender with some water

2-3 cups of pumpkin, cut into small pieces

Spices that work for the dish are my ras el hanout blend, saffron, turmeric, cinnamon or nutmeg just to name a few. You can omit spices entirely and the dish will still be delicious.

This dish can be cooked using different Algerian cooking techniques for chicken that I've posted before.

Method:

1) Put all the ingredients in a big pot with about 1- 1/2 cups of water, season with salt and pepper, add spices if you will be using them.. Bring to a boil, reduce heat and simmer until the chicken is tender, about 1 1/2 hours.

You can serve this as is with couscous or bread. You can gently wipe off the sauce on the chicken, butter it and brown it in a very hot oven. The sauce can be passed through a sieve or a food mill for a more refined texture. Or it can be pureed in a blender. Those hand held blenders come in really handy. The sauce can be enriched with cream (Algerian-French) and served as a soup.

This is the type of pumpkin I used.

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Comments

[Elvira]

Cette recette a l'air délicieuse: fondant, saveur délicate et aigre-douce... Merci!

[bichounette]

j'ai très faim :)))Merci pour ce blog...

[Barbara and Fethi Meghelli]

We are very happy to see your blog and will sharesome recipes in the future.

[AnneE]

j'aurai bien voulu goûter, il faudra que je tente ta recette cet hiver