Mediterranean Creole™ #1 (Foodcast in French/en Français) Poulet au riz épicé, Djej bil roz, Arroz con pollo, Chicken and rice tagine in the style of Oran, Algeria
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Chicken and Rice Tagine. This is an Algerian home cooking presentation. Invariably someone will ask if they can use boneless chicken. The bones add a lot of flavor to the dish, leaving the bone in turns the cooking liquid into a quick stock. It saves the cook the trouble of preparing a separate stock. Canned chicken stock is usually too high in sodium and adds an artificial "tinny" taste to dishes. The flavor is superior with bone in chicken. I used three drumsticks and three thighs for the dish, if you prefer breast meat I still suggest bone in whole breast, cut into four pieces.
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