Recipe: Chicken Oran Style

1 Pour a drizzle of olive oil into a Dutch oven and brown the chicken over high heat. When it has taken on a nice color, remove it from the pot.
2/ Brown the onions and garlic over medium heat, then add the peppers, salt and pepper, and let simmer covered over medium heat for 5 minutes.
3/ Add the well-crushed peeled tomatoes. Add the chicken, cover with water. Add the 2 poultry cubes and the cayenne pepper, do not salt immediately because of the bouillon cubes.
Let simmer covered over low heat for 40 minutes.
4/ Then add the raw merguez pieces. Let simmer for another 15 minutes. Taste and adjust seasoning.
It is possible to add some olives to this dish.
Serve with rice, couscous semolina, or with boiled potatoes garnished with flat parsley.