Osbane de Poulet (Algerian Stuffed Chicken)

Osbane de Poulet

Osbane de Poulet is one of the very first dishes my husband ever prepared for me. It’s one of the many reasons why I fell in love with him. Not just because it tastes amazing, but because we share a passion for food. Yes, everyone loves to eat, but we could be eating and thinking about what we’ll eat tomorrow or even next week. It’s very common in a French household to do the same and since Algerians are heavily influenced by the French due to their colonization, this habit runs strong in the family.

This dish is fairly heavy and rich in flavor, I would suggest this dish to be paired with many vegetables. Meat stuffed into more meat, it’s an American dream.

Ingredients:

  • 3 large chicken breast
  • 8 ounces minced beef
  • 1 large onion grated
  • 1 small onion sliced
  • 1 small tomato sliced
  • 6 ounces chopped fresh parsley
  • 4 ounces rice
  • 2 ounces olive oil
  • 1 tablespoon salt
  • 1/2 tablespoon cumin
  • 1/2 tablespoon cinnamon
  • 1 teaspoon black pepper

Directions:

  1. Soak rice for 10 minutes in advance.
  2. Preheat oven to 375° F
  3. Combine minced beef, chopped onion, parsley, rice, cumin, cinnamon, salt and black pepper in a large bowl. Mix thoroughly.
  4. Slice chicken to roll out flat.
  5. In the middle of breast fill with beef mixture about 1/2 to 3/4 of a cup. Roll the right side into the left and the left on top of the right.
  6. Secure together with toothpicks.
  7. If there is any leftover beef mixture roll into meatballs.
  8. Lay each breast into a baking dish.
  9. Drizzle olive oil on top and sprinkle with salt and pepper.
  10. Layer on slices of tomato and onion.
  11. Cover the pan loosely with aluminum foil in a “A-Style Tent” and bake for 40 minutes.
  12. Remove aluminum foil and continue baking for an additional 30 minutes.
  13. Let set for 10 minutes, remove toothpicks and serve. Best served with mashed potatoes.

*cooking times may differentiate due to location. always check that the meat is cook thoroughly.

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Techniques on filling chicken:

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Djedj Bezzitoun (Algerian Chicken and Olives)

Chicken Tadjine

Chicken and olives is the very first “tadjine” recipe I ever learned and of course being in the States I learned without a tadjine. It isn’t necessary to cook this dish in one, but it is used traditionally. This dish is usually called a tadjine throughout the country and is served in one but in the city of Algiers it’s just called chicken and olives, no tadjine required. This dish is paired great with bread as is everything in the Algerian cuisine. You can use any cut of chicken but my husband’s favorite is the leg and mine is the thigh since those are the tastiest parts of meat. Whatever it is you have on hand would surely do the job wonderfully.

Ingredients:

  • 4 medium sliced onions
  • 3 pounds chicken (whichever cut you like)
  • 6 ounces green olives
  • 4 ounces sliced mushrooms
  • 1 tablespoon cornstarch
  • 1/2 teaspoon cumin
  • 2 teaspoon cinnamon
  • 1 teaspoon ground saffron
  • 4 tablespoons olive oil
  • salt to taste
  • black pepper to taste

Directions:

  1. In a large pot, heat olive oil over medium heat.
  2. Add sliced onions and sprinkle with salt to help sweat.
  3. Add chicken, season with cumin, cinnamon, saffron, salt and pepper.
  4. Brown chicken slightly.
  5. Add water to just cover the chicken.
  6. In a clean cup warm a half cup of water and add the tablespoon of cornstarch. Whisking fast to ensure there will not be any clumps of cornstarch.
  7. Add mixture to pot.
  8. Simmer for 30-45 minutes add olives and mushrooms. Continue for an additional 5 minutes.

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*As with every recipe that comes translated from Algeria there is a lack of boullion. The meat is very different there than in the States, so if your dish is lacking “richness” in flavor please add a chicken bouillon.