Algerian chicken kbab (tagine in white sauce)

Method

1. 1

   Sauté the grated onion with the chicken pieces in the oil and smen over medium heat for about 5 minutes, stirring, until the onion softens and the chicken turns white without browning, then season with the salt, black pepper and cinnamon.

2. 2

   Add the soaked chickpeas and hot water, cover and simmer over low heat for 40 to 45 minutes, until the chicken is cooked, the chickpeas are tender and the white sauce is reduced and fragrant with cinnamon.

3. 3

   Meanwhile, fry the potato chips in hot oil in batches until golden and crisp outside and soft inside, then drain.

4. 4

   Beat the egg with the lemon juice and chopped parsley, take the pot off the heat and pour the mixture slowly into the sauce, stirring briskly, until it thickens and turns a pale golden colour without the egg curdling.

5. 5

   Add the fried potatoes to the pot and fold gently into the sauce for 1 minute, then serve hot, garnished with parsley, with bread. It is one of the best-loved winter and Ramadan dishes on Algiers tables.