Algerian-style Garlic Chicken

Ingredients

In this Algerian adaptation of Pollo al ajillo, we incorporate Algerian spices such as cumin and turmeric to infuse the chicken with the vibrant flavors of Algerian cuisine. Additionally, we serve the dish with couscous or rice, which is a staple in Algerian cooking. We alse have the original recipe for Pollo al ajillo, so you can check it out.

• 4 chicken thighs, bone-in and skin-on 4 chicken thighs, bone-in and skin-on
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 32g
• Fiber: 0g
• Salt: 0.6g

Preparation

1. 1.
   In a bowl, combine the minced garlic, cumin, paprika, turmeric, salt, and black pepper.
2. 2.
   Rub the spice mixture all over the chicken thighs, ensuring they are evenly coated. Let the chicken marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
3. 3.
   Heat olive oil in a large skillet over medium-high heat.
4. 4.
   Add the marinated chicken thighs to the skillet, skin-side down. Cook for 5-6 minutes until the skin is golden and crispy.
5. 5.
   Flip the chicken thighs and cook for an additional 5-6 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
6. 6.
   Remove the chicken from the skillet and let it rest for a few minutes.
7. 7.
   Garnish with fresh parsley and serve hot with couscous or rice.

Treat your ingredients with care...

• Chicken thighs — For the best flavor and texture, use bone-in and skin-on chicken thighs. The bone adds extra flavor, while the skin helps to keep the chicken moist during cooking.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the spice mixture.
• If you prefer a milder garlic flavor, reduce the amount of minced garlic to 2 cloves.
• To achieve a crispy skin, make sure to pat the chicken thighs dry before applying the spice mixture.
• For a smoky flavor, you can grill the chicken thighs instead of pan-frying them.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Algerian-style Garlic Chicken hot with a generous portion of couscous or rice. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Arrange the golden-brown chicken thighs on a platter, with the couscous or rice served alongside. Drizzle any pan juices over the chicken for added flavor and moisture. Sprinkle some chopped parsley on top for an attractive presentation.