Algerian Chicken with Beans & Sausage
Perfect for feeding a crowd and easily scaled to feed a larger crowd. No spices to disagree with anyone, just solid belly warming filling goodness.
Yield
4 servingsPrep
30 minCook
90 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 4 | pounds |
chicken pieces
cut up |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 32 | ounces |
italian sausage
about 6 links |
*
|
| 32 | ounces |
hot italian sausages
|
|
| 80 | ounces |
white kidney beans, canned
4 cans |
|
| 6 | ounces |
tomato paste
|
|
| 2 | cups |
chicken broth
|
|
| 3 | cloves |
garlic
minced |
|
| 1 ½ | teaspoons |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 2 | teaspoons |
sugar
|
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 1.8 | kg |
chicken pieces
cut up |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 924.8 | ml/g |
italian sausage
about 6 links |
*
|
| 924.8 | ml/g |
hot italian sausages
|
|
| 2312 | ml/g |
white kidney beans, canned
4 cans |
|
| 173.4 | ml/g |
tomato paste
|
|
| 473 | ml |
chicken broth
|
|
| 3 | cloves |
garlic
minced |
|
| 7.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 1E+1 | ml |
sugar
|
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
vegetable oil
|
|
Directions
In a large casserole, heat butter and oil and brown chicken; season with salt and pepper and remove.
Cut sausage links in ¾ inch pieces. In remaining fat, render them until crisp. Remove.
Discard all but 4 tablespoons fat; spread this evenly over sides of casserole.
In the casserole, arrange alternate layers of chicken and beans; top with sausage pieces.
Mix together the remaining ingredients. (At this point you can stop and continue later. Refrigerate and increase baking time.)
Pour liquid mixture over contents of casserole.
Bake, covered, in preheated 350℉ (180℃). oven for 1½ hours or until liquid is absorbed. (The casserole should be moist yet firm.)
