Jelbana wa Djaj Tagine ~ A rich and flavourful Algerian green peas (jelabana) and chicken (djaj) tagine recipe.
Tagines are a must at every north African’s table, especially during the colder months.
Whilst i call this a tagine the sauce is really more soup in consistency but it’s packed full of vegetables and chicken so it’s still a tagine. Although it wasn’t cooked in a tagine (north african conical clay cooking pot) either, I’m still pestering my husband to buy me another after I broke my last one.
The key flavour in this tagine is the natural sweetness from green peas, i used frozen garden peas but you could use fresh, petite pois etc
It’s also key to use chicken pieces on the bone to give the depth of savoury chicken flavour, you may serve the chicken on the bone for a more authentic looking tagine or do as I and pull the tender chicken off the bone before adding it back to the pot along with potatoes. Removing the chicken meat from the bone makes it easier for little ones (and adults) to eat, you see I have a perfectly normal fear of the apples of my eyes choking on said chicken bones, as much as I love my kids I can’t keep my eyes on them 24/7 .
I chose not to garnish the dish with my usual scattering of fresh coriander leaves but feel free to do so and add some mint in there too (mint and peas – winner) but in all honesty I love the flavours just as they are; both savoury and sweet at the same time.
Jelabana wa Djaj – Peas and Chicken Tagine
- 300 grams jelbana (green peas)
- 6 halal chicken pieces on bone (drumsticks, leg, neck etc)
- 1 onion (any size)
- 2 garlic cloves, chopped (not crushed)
- 2 large carrots, thickly sliced
- 2 small-medium potatoes, quartered
- 1 tablespoon tomato puree
- 2 fresh tomatoes, grated *optional
- 2 tablespoons oil
- salt (for me,1 tsp)
- black pepper (for me, ½ tsp)
- ¾ tablespoon ras el hanout spice mix
- 750 ml water
- In a pot, heat oil, add onion and saute for 5 minutes.
- At this point, add the chicken, salt, pepper, ras el hanout, the garlic and carrots.
- Cover and simmer 5 minutes, stirring occasionally.
- Add fresh tomatoes and tomato concentrate, and simmer another minute.
- Add water, jelbana, bring to a boil, then reduce heat and simmer 30 minutes
- Remove chicken, pull meat from bone and add it back to the pot along with potatoes and cover.
- Cook until chicken and vegetables are tender and sauce is reduced, about 20 minutes.
- For a spicier kick also add 3/4 teaspoon harissa when you add the ras el hanout.
- not heard of Ras el hanout? in short it’s a north african spice mix meaning top of the shops and is available in most ethnic food stores, you can make your own – check out homemade ras el hanout by maryam makes
- Warning: you may wish to avoid the recipe source link bonoiserecettes.com as it contains pop up adverts.