This recipe is a classic Algerian dish. It combines the flavors of a spicy red sauce, Bônoise, with rich farmer chicken, chickpeas, and rice. The end result is a hearty and flavorful meal that will satisfy any craving for a taste of North Africa.
To make this dish you will need:
- 1 cup uncooked long grain rice
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups vegetable broth or water
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/2 cup Bônoise red sauce (or your favorite brand)
- 4 boneless skinless chicken thighs or breasts, cut into bite-sized pieces
In a large saucepan over medium heat, heat oil and sauté onions until softened. Add in garlic and all of the spices and cook for another minute. Add in the rice and stir to combine. Pour in the vegetable broth or water and stir to combine.
Bring to a low boil then reduce heat to low-medium and cover pot with lid. Simmer for 15 minutes until all liquid is absorbed.
While the rice is cooking, heat a separate skillet over medium-high heat and cook chicken until cooked through. When cooked through, add in chickpeas and Bônoise sauce. Stir to combine and cook for an additional 5 minutes.
When the rice has finished cooking, fold in the chicken mixture. Serve warm.
