Algerian Chicken with Vegetables

This is an Algerian recipe that belonged to my Nan.  Do you have any of those recipes that no matter how hard you try you just can’t every do it quite as well as you Mum or your Nan did?  This is one of those recipes, it’s one that she’d very often be cooking when we went around there for dinner as kids and it always makes me think of her but I can never get it just right, just how she used to make it.

Still it’s a lovely recipe, lightly spiced and very easy to make.  Best of all it’s a one pot dish so perfect for those evenings when you’d much rather be sat down with a good glass of wine than washing up hundreds of dirty dishes.

Algerian Chicken with Vegetables
Serves 2

2 Chicken legs (preferably free range)
1 small onion
1 green pepper
2 carrots
1 chilli pepper (optional)1\2 lemon
A good handful of raisins
A handful flaked almonds
500ml vegetable stock
1 tsp ground cumin
1 tsp turmeric
1\2 tsp cinnamon
Pinch saffron

Method

In a wide based pan, heat a little oil and add the finely chopped onions.  Fry until soft.

Add the chicken legs to the pan and fry on both sides until browned.

Dice the carrots and add to the pan along with the stock and spices.

Bring to the boil, cover and simmer for about 20 minutes.

If you want a to add a little heat to the dish add a finely chopped and deseeded chilli.

Slice the pepper and finely slice the lemon and add to the pan along with the raisins and almonds.

Simmer for a further 20 minutes or until the chicken is cooked through and tender.