Algerian-style Chocolate Partridge

Ingredients

In this adaptation of the Spanish dish "Perdiz con chocolate a la toledana," we have incorporated the flavors and ingredients commonly found in Algerian cuisine. The original dish uses Spanish chocolate and spices, while our version incorporates Algerian chocolate and spices to create a distinct flavor profile that reflects the culinary traditions of Algeria. We alse have the original recipe for Perdiz con chocolate a la toledana, so you can check it out.

• 2 partridges, cleaned and quartered 2 partridges, cleaned and quartered
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin (5g) 1 teaspoon ground cumin (5g)
• 1 teaspoon paprika (5g) 1 teaspoon paprika (5g)
• 1 teaspoon ground cinnamon (5g) 1 teaspoon ground cinnamon (5g)
• 1 teaspoon ground coriander (5g) 1 teaspoon ground coriander (5g)
• 1 cup Algerian dark chocolate, chopped (200g) 1 cup Algerian dark chocolate, chopped (200g)
• 2 cups chicken broth (470ml) 2 cups chicken broth (470ml)
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the skillet and sauté until golden brown.
3. 3.
   Season the partridge quarters with salt, pepper, ground cumin, paprika, ground cinnamon, and ground coriander.
4. 4.
   Add the seasoned partridge to the skillet and cook until browned on all sides.
5. 5.
   Reduce the heat to low and add the chopped Algerian dark chocolate to the skillet. Stir until the chocolate melts and coats the partridge.
6. 6.
   Pour in the chicken broth and bring to a simmer. Cover the skillet and cook for about 45 minutes, or until the partridge is tender and cooked through.
7. 7.
   Remove the partridge from the skillet and set aside.
8. 8.
   Increase the heat to medium-high and simmer the chocolate sauce until it thickens.
9. 9.
   Serve the partridge with the chocolate sauce drizzled over the top.

Treat your ingredients with care...

• Algerian dark chocolate — Use a high-quality dark chocolate with at least 70% cocoa content for the best flavor. If Algerian chocolate is not available, you can substitute it with any other dark chocolate.

Tips & Tricks

• For an extra burst of flavor, marinate the partridge in the spice mixture for a few hours before cooking.
• Serve the dish with a side of couscous or Algerian flatbread to soak up the delicious chocolate sauce.
• Adjust the amount of spices and chocolate according to your personal taste preferences.

Serving advice

Serve the Algerian-style Chocolate Partridge as a main course, accompanied by couscous or Algerian flatbread. Garnish with fresh herbs, such as parsley or cilantro, for a pop of color.

Presentation advice

Arrange the partridge quarters on a platter and drizzle the chocolate sauce over them. Sprinkle some additional chopped dark chocolate on top for an elegant touch.