Do you know the etymology of the french word » biscuit » ?
it’s derived of the latin prefix ( bis) meaning twice and « cuit, » meaning « baked « and hence « biscuit » can be translates into » twice baked » because the original biscuits were first baked then put to dry in slow ovens….
Like wise, there are a host of Algerian tajines that fall into the category of » biscuit »or twice baked. as those meat tajinesthat are first put to cook in a thick gravy then removed and fried , or these vegetables that are fried before being added to the gravy or baked in ovens.
yahny, or djaj mbatan ( poulet panne’) is a typical example of that category . this tajine is composed of pieces of chicken slowly cooked in a thich gravy , then removed, deboned , dipped in an egg and flower mixture ( panure), fried, then served hot with the remaining gravy, parsley and lemon wedges.
I need to precise that my way of preparing this dish is slightly different from my mother’s …
she used to season the gravy with a dash of cinnamon,I prefer to add ginger powder and turmeric instead.
she used to take the trouble of deboning the chicken . I don’t. too bad for my guests!
she adds flower to the » panure » . I don’t. I prefer a lighter version .
Having said that, here is my version of this traditional tajine,
INGREDIENTS:
1 chicken cut into pieces
1 large onion ,finely sliced
3 to 4 clove garlic, crushed
salt, pepper, ginger powder and turmeric
1 tbsp ghee
EGG MIXTURE:
1 or 2 eggs depending on their size salt, pepper 1tbsp of chopped fresh parsley 2 tbsp of milk or chicken gravy
DECORATION:
chopped fresh parsley,
lemon wedges
PROCEDURE:
combine chicken pieces , onion, garlic, ghee and spices, stir over low heat , until onion is tender and the chicken is well coated with spices. this will take about 8 to 10 mn. cover the chicken with hot water and simmer until liquid is reduced . remove chicken when it is done. allow to cool, remove the bones and discard ( optional) .
whisk the ingredients of the egg mixture . dip, each piece of chicken into the mixture ,allowing excess to drip back into the bowl. fry intil golden brown. transfer into a sieve , tap with paper towel to remove excess oil. place the chicken pieces in a serving dish, reheat the remaining gravy, pour it evenly on the chicken, decorate with chopped parsley and lemon wedges. serve with green salad and bread.
VERSION FRANCAISE :
les tajines a base de viande ou de legumes, sautes dans l’huile puis mis a mijoter encore une fois dans la sauce est tres repandue dans la cuisine Algerienne.
c’est un procede’, certes peu dietetique, mais qui donne meilleur gout au tajine .
la panure du poulet peut se faire avec des oeufs et de la farine ou bien des oeufs et de la chapelure ( version plus moderne) . personnellement, j’estime que la farine ou la chapelure allourdissent plus le tajine, je me contentedonc , d’oeufs enrichis de persil hache’ et allege’ d’un filet de lait ou de sauce. vous pouvez remplacer le gingembre et le curcuma par la cannelle.
voici comment j’aime prepare’ ce tajine:
INGREDIENTS:
un poulet netoye’ et coupe’ en morceaux
1 gros oignon
3 a 4 gousses d’ail selon leur grosseur
sel, poivre, curcuma, gingembre ( ou bien cannelle)
ghee/smen
PANURE::
un ou deux oeufs selon leur grosseur
sel, poivre, une cas de persil hache’
2 cas de lait ou de sauce prelevee’ du tajine
PROCEDURE:
Sur feu tres doux, faire revenir pd 10 minutes environ les morceaux de poulet avec l’oignon et le reste d’ingredients. remuer de temps en temps pour eviter que le poulet ne cole a la marmite, couvrir d’eau chaude et laisser cuire.
des leur cuisson, retirer delicatement les morceaux de poulet., laisser tiedir, puis les plonger dans les oeufs battus assaisonnes d’ingredients cites ci-dessus . faire dorer dans l’huile chaude, puis mettre sur un papier absorbant. servir emmidiatement , accompagne’ de sa sauce prealablement reduite . decorer de quartiers de citron et de persil hache’.
Simply.... Algerian 