Yahni or Tajine or Bey Rouhou
Salem Hello
I propose a delicious dish, usually prepared for the holy month of Ramadan and for special events. A dish from eastern Algeria that comes in several versions. The most popular is with chickpeas. Others use green olives, but it's basically a recycling dish.
The idea arose from the large quantities of cooked chicken left over from parties. The dish is then recycled into fritters and sauces, so that it can be disposed of without going to waste.
There are two techniques for preparing this dish: first, the chicken is reduced to crumbs without the bones, or "effiloché" as it is known. Then the eggs and seasoning are added and fried to make fritters.
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Tajine el Yahni
As you can prepare it with whole pieces, because it wasn't a recycling for me but rather a dish made for it.
This dish is a pure delight and one of my favorite dishes, you have the possibility to use only poultry breast if you don't like these parts...
Ingredients:
1 whole small chicken or a few pieces or a breast
1 onion
1 tablespoon smen or soft butter
1 good handful of soaked chickpeas (optional)
1/2 tsp salt
1 good pinch white pepper
2 bay leaves
Flat-leaf parsley
Juice of 1/2 lemon
1 glass water (25 cl)
1 tbsp cornstarch
1 egg
10 cl milk
2 tbsp flour
Oil for frying
Preparation:
1- Cut the chicken into pieces, heat the butter and add. Add mashed or finely blended onion, salt, pepper, parsley and bay leaves.
2- Brown the chicken pieces over low heat to give them a little color. 3- Add the lemon juice, chickpeas and hot water to cover the chicken.
4- Lower the heat and simmer, covered, for 15 to 20 minutes, regularly monitoring the cooking process.
5- Once the chicken is cooked, remove from the sauce and allow the pieces to drain before frying. Remove a little of the strained sauce and leave to cool. Mix the cornstarch with the cold sauce and return to the stove to thicken slightly.
6- Mix the egg with the flour, add the milk, salt and pepper, and mix well to obtain a lump-free doughnut batter.
7- Heat an oil bath in a deep frying pan, dip the chicken pieces in the doughnut batter and fry until golden brown.
8- Serve the chicken pieces hot with the sauce and chickpeas, garnished with parsley and lemon.
