Friday Night Algerian Chicken Fricassee Recipe

Name: Friday Night Algerian Chicken Fricassee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless, skinless chicken breast halves; Salt and freshly ground pepper to taste; 1 cup all-purpose flour; 2 large eggs, beaten; Vegetable oil for frying; 2 cloves garlic, peeled and left whole; Pinch of saffron; Pinch of ground cumin; 1/2 teaspoon cayenne pepper, or to taste; 1 1/2 teaspoons grated fresh ginger; 1/4 teaspoon grated nutmeg; 1 sprig fresh thyme; 1 bay leaf; Juice and rind, chopped, of 1 lemon

Servings: persons

6 boneless, skinless chicken breast halves
Salt and freshly ground pepper to taste
1 cup all-purpose flour
2 large eggs, beaten
Vegetable oil for frying
2 cloves garlic, peeled and left whole
Pinch of saffron
Pinch of ground cumin
1/2 teaspoon cayenne pepper, or to taste
1 1/2 teaspoons grated fresh ginger
1/4 teaspoon grated nutmeg
1 sprig fresh thyme
1 bay leaf
Juice and rind, chopped, of 1 lemon

1
Season the chicken breasts with salt and freshly ground pepper to taste.
2
Put the flour in one bowl and the eggs in another, and season both with salt and freshly ground pepper.
3
Heat about 1/2 inch of oil in a large frying pan.
4
Roll the chicken first in the egg, then in the flour.
5
Fry in the oil until golden on each side, just a minute or two.
6
Drain the chicken on paper towels.
7
Discard all but a thin film of the oil.
8
Add the garlic, and saute briefly over medium heat.
9
Return the chicken to the pan, and add about 1 cup water, or enough almost to cover the chicken.
10
Sprinkle on top a pinch of saffron, a pinch of cumin, cayenne pepper, the ginger, and the nutmeg, and toss in the thyme and bay leaf.
11
Sprinkle the lemon juice over all, then add the rind to the liquid.
12
Bring to a boil, cover, and simmer for about 20 minutes, or until the chicken is cooked through and tender.
13
Serve with rice or boiled potatoes.

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 boneless, skinless chicken breast halves, Salt and freshly ground pepper to taste, 1 cup all-purpose flour, 2 large eggs, beaten, and more.

Yes, Friday Night Algerian Chicken Fricassee falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Friday Night Algerian Chicken Fricassee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions