Algerian Kbab

Ingredients for 3 servings:

• 2 chicken breast fillets
• 1 handful of chickpeas, soaked overnight, alternatively a can
• 2 tbsp flat-leaf parsley, chopped
• 3 m.-sized eggs
• 450 g French fries or peeled and cut potatoes, then 2 per person depending on the size
• 1 tsp salt
• 1 ½ tsp Ras el Hanout
• ½ tsp saffron
• ½ tsp cinnamon
• ½ tsp pepper
• 1 medium-sized onion(s), chopped
• 2 tsp lemon juice
• 750 ml water
• Oil for the deep fryer

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Chicken mixed with egg, fries and chickpeas

Wash the chicken breast, pat dry, and cut into bite-sized pieces. Heat the oil in a pan and sear the meat on all sides. Add the chopped onions and sauté until translucent. Add the spices, 750 ml water, and the chickpeas and cook over medium heat until the chickpeas are tender. In the meantime, you can deep-fry the fries or make your own by peeling potatoes, then cutting them into fries, washing them, and draining them. Heat the oil in a deep fryer and fry the fries in batches. Drain. Meanwhile, beat the eggs with the lemon juice and parsley in a bowl. Once the chickpeas are cooked and about half the liquid has evaporated, add the fries and simmer for another 5 minutes. Finally, stir in the eggs and simmer over medium-low heat for another 5 minutes until the egg sets. Once the egg is set, serve the kbab hot, ideally with flatbread and salad. Tip: The fries and meat should be cooked at the same time. To serve, place the fries first, then the meat and egg mixture on a deep plate. Mix briefly and serve immediately.