Algerian K’bab


by: Halal Home Cooking

no relation to the Turkish Kebab we all know and love! Chicken and chickpeas in a white sauce topped with fried potatoes and bound by eggs.


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serves: 2-3

1 tablespoon sunflower oil, plus extra for frying

2 halal chicken legs, skinless

1 small onion, finely chopped

1 large garlic clove, minced

1/2 teaspoon ras el hanout

1/4 teaspoon cinnamon

salt and pepper , to taste (for me scant 1/2 teaspoon salt, 1/4 teaspoon pepper)

400ml water

2-3 medium size potatoes, peeled and cut into chips/fries

handful of pre-cooked chickpeas (from a can or pre-soaked and boiled)

2 small eggs, whisked

1/4 juice of lemon *optional

fresh coriander (or parsley), chopped to garnish

Nutrition Facts
Algerian K’bab

Servings Per Recipe: 2

Amount per Serving

Calories: 656

  • Total Fat: 37.5 g
  •     Saturated Fat: 8.8 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 160 mg
  • Sodium: 184.1 mg
  • Total Carbs: 40 g
  •     Dietary Fiber: 10.6 g
  •     Sugars: 6.9 g
  • Protein: 40.2 g

how is this calculated?

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1.  In a medium size pot over medium-high heat warm oil, add chicken, brown on both sides then remove from pan and set aside on a clean plate.

2.  Reduce heat, add onion to pot and scrape any brown bits off the bottom of pan, allow onion to cook for a few minutes until softened.

3.  Now add garlic, spices and season then add the chicken back to pot along with chickpeas (if using pre-soaked and boiled type if not, add canned type later on before the fries) and water. Bring to boil and reduce to light simmer. Cover and allow to cook 30-40 minutes (remove cover for last 10 minutes) until chicken is cooked through.

4.  In the meantime, prepare potatoes, cut into chips/fries and fry, leave to drain on a plater covered with kitchen/paper towel.

5.  Once chicken is cooked (skin flakes easily) and the sauce has reduced significantly, in a small bowl whisk together eggs and lemon juice (if using) with a ladle of sauce.

6.  To pot, add fries in a layer covering the chicken and chickpea sauce now pour over your egg mixture, cover and allow to cook for 2-3mins then turn off heat. Garnish with fresh herbs and serve with bread of your choice.

Cooks' note:
400ml water is a guide, depending on what type of cooking pot used you may need more, start with just enough water to barely cover the chicken add if needed through the cooking process, keeping in mind the final sauce should be significantly reduced.

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