Our chicken recipe ideas for Ramadan:
The recipe for chicken with olives
Ingredients :
- 1 chicken
- 500 g green olives
- 2 onions
- 3 cloves of garlic
- 15 cl of olive oil
- 1 bunch of parsley + coriander
- 1/2 teaspoon couscous spices
- 1 dose of saffron
- 1/2 teaspoon paprika
- Salt pepper
The preparation steps:
Step 1 : Put a little olive oil in a pot (or casserole dish) and add the chicken cut into pieces. Add salt and pepper.
2nd step : Lightly brown the chicken over medium heat, stirring occasionally.
Step 3: Meanwhile, roughly cut the onions into strips, the garlic into quarters (remove the green sprout in the middle), and chop the parsley and coriander.
Step 4: Once the chicken is browned, add to the pot: 20 cl of water, the onions, garlic, all the spices and 1 handful of green olives. Stir.
Step 5: Leave to simmer for 20 to 25 minutes, stirring occasionally (to have plenty of sauce, add water as it cooks and add spices if necessary).
Step 6: When the chicken is cooked, remove it from the pot and add the rest of the olives, mix well and simmer again over low heat.
Step 7: When the sauce is smooth, remove the pot from the heat and return the chicken to reheat.
Step 8: When ready to serve, place the chicken pieces in a large dish, pouring the sauce (and green olives) on top. This dish is generally eaten with fried potato wedges.
Easy baked chicken recipe
Ingredients :
- 1 free-range chicken
- 2 fresh onions
- 1 handful of cherry tomatoes
- 3 cloves of garlic to taste
- 1 cl of lemon juice
- 1 chicken stock diluted in a glass of water
- a few pieces of butter
- bay leaves
- coarse salt
- pepper
The preparation steps:
Step 1 : Preheat the oven to 200°C (thermostat 6).
2nd step : Wash the chicken and place two cloves of garlic and bay leaves inside.
Step 3: Prepare the sauce by mixing the lemon juice and the glass of chicken stock. Water the chicken generously and pour the remaining juice into the dish.
Step 4: Sprinkle the coarse salt over the chicken.
Step 5: Place the chicken in the dish, with the quartered onions, cherry tomatoes and add a few pieces of butter on the chicken.
Step 6: Place the chicken in the oven for 1 hour 40 minutes at 200°C. (After 20 minutes of cooking, turn the chicken over and cook for 20 minutes, then place it right side up for further cooking)
Step 7: Baste the chicken with its juices as often as possible during cooking (add water if necessary). The chicken will be even softer!
Ingredients :
- 1 chicken
- 1 kg of carrots
- 100g raisins
- 100 g of blanched almonds
- 6 dried apricots
- 4 onions
- 2 cloves garlic
- 1 bouquet garni (parsley, thyme, bay leaf, etc.)
- 1 teaspoon of coriander seeds
- 1 teaspoon of cumin powder
- 1 stick of cinnamon
- 1 pinch of grated nutmeg
- 50 cl of chicken stock
- 5 cl of olive oil
- salt pepper
The preparation steps:
Step 1 : Using a sharp knife, bone the chicken and cut its flesh into large pieces: thighs, wings, breasts, etc.
2nd step : Peel and chop the garlic then peel and slice the onions.
Step 3: Coarsely crush the almonds and coriander seeds.
Step 4: In a tagine dish or large casserole dish, pour the olive oil and heat it over medium heat. Place the chicken pieces there and fry them for around ten minutes until they are nicely colored on all sides. Then remove the meat from the tagine or casserole and set aside.
Step 5: Brown the sliced onions with the crushed almonds in the tagine or casserole dish. Let them cook for 5 minutes until they also brown.
Step 6: Return the chicken pieces to the tagine or casserole dish and add the chopped garlic, bouquet garni, cumin powder, crushed coriander seeds, cinnamon stick and grated nutmeg. Salt and pepper to taste then mix well using a wooden spoon.
Step 7: Sprinkle everything with chicken stock, then reduce the heat to low and simmer for 25 minutes, stirring regularly.
Step 8: Meanwhile, peel and cut the carrots into slices.
Step 9: After 25 minutes, add them to the casserole or tagine with the grapes and dried apricots.
Step 10: Continue cooking for an additional 25 minutes, still over low heat. Serve immediately.
The recipe for chicken puff pastry
Ingredients :
- 250 g of chicken breasts
- 2 onions
- 1 clove of garlic
- 2 tablespoons of coriander
- 2 bird peppers
- 1 egg
- 1 tablespoon of powdered ginger or 5 cm of grated fresh ginger
- salt pepper
- 1 roll of puff pastry
- 1 egg yolk
- 2 tablespoons of sesame seeds
The preparation steps:
Step 1 : Preheat the oven to 220°C.
2nd step : Cut the chicken into pieces, slice the onions and peel and degerm the garlic.
Step 3: Put these ingredients with the coriander, chili peppers (including seeds), ginger, salt, pepper and egg in a food processor. Mix everything until you obtain a very homogenous paste.
Step 4: Roll out the puff pastry and cut it in half lengthwise.
Step 5: Place the stuffing along its entire length in the shape of a large sausage on each half.
Step 6: Roll the dough. Lightly wet the last 2 cm of the dough to seal the edges.
Step 7: Cut each roll into 12 equal parts and place them on a baking sheet covered with parchment paper.
Step 8: Brush with the beaten egg yolk and sprinkle with sesame seeds. Leave to cook for 25 to 30 minutes.
The recipe for chicken pastilla
Ingredients :
- 1 whole chicken
- 1 kg of onions
- 8 eggs
- 500 g blanched almonds
- 200g caster sugar
- 4 tablespoons of vegetable oil
- 5 cl of frying oil
- 1 teaspoon of salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cinnamon
- 1 teaspoon of saffron
- 1 liter of water
- 4 stalks of flat-leaf parsley
- 2 teaspoons of orange blossom water
- For the leaves:
- 500 g of filo pastry or brick sheets
- 200g butter
- 1 egg yolk
- 2 tablespoons of honey
- 1 teaspoon of cinnamon
- 1 tablespoon of icing sugar
The preparation steps:
Step 1 : Peel and slice the onions, then put them in a large pot or casserole dish, with the oil, salt, cinnamon, pepper and saffron.
2nd step : Brown the whole chicken for a few minutes over high heat, so that it is seared on all sides.
Step 3: Then sprinkle with water, bring to the boil, then cover and simmer over low heat for 30 minutes, adding the chopped flat-leaf parsley during the last minutes of cooking.
Step 4: Place the chicken on a board, remove the legs, wings and breasts from the carcass. Let everything cool.
Step 5: In the casserole, still on low heat, pour the whole eggs one by one, while stirring well to give consistency to the mixture. Wait until the cooking water has completely evaporated before stopping cooking.
Step 6: Heat the frying oil in a pan, and fry the blanched almonds until they are golden brown. Drain them on absorbent paper and let them cool.
Step 7: Use your fingers to shred the flesh of the chicken pieces as well as that remaining on the carcass and put them in a salad bowl.
Step 8: Put the almonds in the bowl of a food processor and roughly chop them with the sugar, then flavor them with the orange blossom water. Keep 2-3 tablespoons aside for final decoration.
Step 9: When your filling is ready, preheat the oven to 180°C (thermostat 6) and melt the butter, then brush a baking sheet with it.
Step 10: Then arrange a first series of 5 sheets of filo or bricks so that they extend approximately 10 cm from the edges of the plate. Also brush them with melted butter, then place on top, in the middle of the plate, a 6th sheet used to contain the filling.
Step 11: Garnish the entire plate with the egg and onion mixture, then add the shredded chicken pieces on top. Drizzle with melted butter, then sprinkle with the chopped almonds.
Step 12: To finish, fold the leaves over the stuffing, brush them with butter, then place a final sheet of filo or brick on top of the pastilla (covered with egg yolk on both sides), in order to seal the edges and seal. hide creases.
Step 13: Brush a final layer of melted butter, then bake for 30 minutes. The pastilla should be golden brown.
Step 14: Serve the pastilla topped with honey and sprinkled with almonds, icing sugar and cinnamon.
Read also :
⋙ Our best easy Algerian recipes for Ramadan 2020
⋙ 5 Tunisian tagine recipes for Ramadan 2020
⋙ 5 easy brick recipes for Ramadan 2020