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4 recipes

HühnerfrikasseeChicken fricassee

From Kiel to Konstanz, Hühnerfrikassee is the comforting weekday dish children in Germany ask for, a fixture of school canteens in the old East and of family kitchens everywhere else. Chicken is poached gently with soup vegetables, then the broth becomes a pale, creamy sauce with mushrooms, peas and pieces of asparagus, sharpened with lemon and capers if you like. It is always served over plain rice. The common mistake is boiling the chicken hard, which makes it dry and stringy. Chef's tip: finish the sauce with a little lemon juice off the heat; without it the frikassee tastes flat and heavy.

75 min

German Chicken

by KrazyBadal 0 views

WiesnhendlRoast half chicken

Under the tents at Munich's Oktoberfest, the Wiesn, hundreds of thousands of half chickens turn on spits every September and October, rubbed with paprika, salt and parsley butter until the skin is crackling and deep gold. They are eaten with fingers, a pretzel and a lot of napkins. At home a hot oven does a fine job. A common mistake is roasting a wet bird, which steams instead of crisping. Chef's tip: dry the chicken well, push some of the parsley butter under the skin and baste once more in the last 10 minutes for the classic shine.

75 min

German Chicken

by KrazyBadal 0 views

Sfiria (cheese croquettes in chicken sauce)

Sfiria belongs to the old bourgeois cooking of Algiers, served on Ramadan evenings and at family celebrations: little croquettes of soaked bread, grated cheese and egg, scented with cinnamon, are fried golden and then laid in a pale chicken and chickpea sauce flavoured with cinnamon and white pepper. The croquettes are light and spongy, soaking up just enough sauce to be juicy, and the dish tastes delicate and faintly sweet. Day-old white bread without crusts gives the best texture. Chef's tip: add the croquettes to the sauce only at the last minute; leaving them to simmer is the common mistake, and they swell, go soggy and fall apart.

80 min

Algerian Chicken

by KrazyBadal 0 views

Chtitha djejChicken in paprika sauce with chickpeas

Chtitha djej is the everyday chicken of Algerian homes from Algiers to Constantine: chicken pieces simmered in a red sauce of paprika, cayenne, garlic and caraway with chickpeas, reduced until thick and clinging. It is mopped up with khobz or matlouh flatbread. The mistake is burning the garlic and paprika when they go into the oil, which turns the sauce bitter; keep the heat moderate and add water as soon as they smell toasted. Chef's tip: add a squeeze of lemon right at the end to brighten the spices.

65 min

Algerian Chicken

by KrazyBadal 0 views