Print Recipe
 Algerian Chicken Soup with Couscous Recipe
Thick, rich, fragrant, nutritious.
Course Lunch Second Breakfast Dishes
Cuisine African Cuisine
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Course Lunch Second Breakfast Dishes
Cuisine African Cuisine
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Remove the skin from the shins. (Or from the chest, thighs, any part).
    Remove the skin from the shins. (Or from the chest, thighs, any part).
  2. Fry the shins in preheated oil until golden brown.
    Fry the shins in preheated oil until golden brown.
  3. Heat the oil in a saucepan, fry the onion, cut into small cubes, until golden brown for 5-7 minutes.
    Heat the oil in a saucepan, fry the onion, cut into small cubes, until golden brown for 5-7 minutes.
  4. Add cumin, paprika.
    Add cumin, paprika.
  5. Pour in the water, return the shins, bring to a boil.
    Pour in the water, return the shins, bring to a boil.
  6. Add tomatoes, from which previously remove the skin and cut into cubes.
    Add tomatoes, from which previously remove the skin and cut into cubes.
  7. Add tomato paste, salt and sugar.
    Add tomato paste, salt and sugar.
  8. Bring to a boil, reduce the heat to a minimum. Cook for 1 hour.
    Bring to a boil, reduce the heat to a minimum. Cook for 1 hour.
  9. Remove the chicken pieces with a slotted spoon and let cool.
    Remove the chicken pieces with a slotted spoon and let cool.
  10. Separate the meat from the bones, cut into slices.
    Separate the meat from the bones, cut into slices.
  11. Return the meat to the pan, pour in another 500 ml of water, bring to a boil.
    Return the meat to the pan, pour in another 500 ml of water, bring to a boil.
  12. Pour the couscous into a glass, so it's more convenient to add it to the soup.
    Pour the couscous into a glass, so it's more convenient to add it to the soup.
  13. Pour the couscous into the boiling broth, stirring constantly.
    Pour the couscous into the boiling broth, stirring constantly.
  14. Cook without a lid for 15-20 minutes, stirring occasionally.
    Cook without a lid for 15-20 minutes, stirring occasionally.
  15. The soup should be served very hot.
    The soup should be served very hot.
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