DJEDJ MECHOUI (ALGERIAN POULET ROTI/ROAST CHICKEN)
This recipe comes from Farid Zari, who adapted his traditional way of spit roasting chicken to roasting it in his Los Angeles oven. He advises that the spices are a matter of personal taste--use what you like. He says the method does approximate the really crispy skin that he remembers from Algeria, but stresses that the quality of the chicken makes a huge difference, saying that at home in Algeria all the chickens were organic, free range and very fresh, and suggests that a soak in a salt water bath overnight would improve a run-of-the-mill supermarket chicken. Interestingly this cooking method follows the basic French method for roasting a bird -- and, after all, there is some cross-cultural history there.
Provided by Chef Kate
Categories Whole Chicken
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 450°F.
- Place the chicken on a rack in a roasting pan and slide your fingers under the skin of the breast and thighs to loosen/separate it from the flesh.
- Mash the garlic with the salt, using a fork or a mortar and pestle.
- Work the garlic/salt paste into the butter and then work in the spices; using your fingers, spread the spiced butter into the cavities between the skin and the flesh of the chicken.
- Squeeze the juice of one lemon over the chicken; sprinkle with salt and pepper.
- Season the cavity with salt and pepper and place the four lemon halves and the thyme inside.
- Roast the chicken breast side down for 15 minutes.
- Turn the chicken breast side up and reduce the oven temperature to 350 degrees.
- Baste frequently, using additional water and olive oil as needed.
- If the skin begins to brown too soon, cover with foil (but remove the foil about 15 minutes before the roasting time is up).
- The chicken should be done in about 90 minutes; the skin between the breasts and the legs should become almost transparent, the legs should move easily in the socket, and any juices should be clear.
- Let rest before carving.
- Strain excess fat out of the cooking juices and squeeze in some lemon juice for a lovely flavor.
- Note: Zari suggests serving with orange salads dressed with pomegranate vinaigrette and carrot salads dressed with lemon, cumin and olive oil.
POULET ROTI A L'ALGERIENNE (ALGERIAN ROAST CHICKEN)
This is a traditional roast chicken dish from Algeria. The sauce is a combination of onions, garlic, mustard, balsamic vinegar, and cayenne pepper. When I have time, I prepare the chicken a few hours ahead of time and let it marinate in the sauce before roasting it in the oven. I usually serve the chicken with cubed roast potatoes. I coat them with the same sauce and cook them in the oven for 1 hour.
Provided by salima1962
Categories World Cuisine Recipes African
Time 1h45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix water, onion, olive oil, balsamic vinegar, Dijon mustard, garlic, black pepper, cayenne pepper, and salt together in a roasting dish. Add chicken; turn until well coated with mixture.
- Bake in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour 30 minutes.
Nutrition Facts : Calories 396.7 calories, Carbohydrate 5.8 g, Cholesterol 61.4 mg, Fat 31.7 g, Fiber 0.8 g, Protein 21.5 g, SaturatedFat 6.3 g, Sodium 195.1 mg, Sugar 2.3 g
ALGERIAN CHICKEN STEW
This recipe is from "Extending the Table" and is meant to be eaten with couscous. If you prefer, substitute goat or lamb for the chicken.
Provided by luvinlif2k
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large saucepan combine broth, bouillon, chopped chicken, onion, green beans, carrots, cumin, basil, garlic, bay leaves, parsley, salt and pepper.
- Bring to a boil; reduce heat, cover and cook about 8 minutes.
- Add tomatoes and zucchini and cook briefly.
- Add garbanzo beans and red pepper.
- Cover and cook until heated through.
- Serve over steaming bowls of couscous.
ALGERIAN CHICKEN & CHICKPEA SOUP ( CHORBA / SHORBA)
I love this soup! During Ramadan we have it at least twice a week as everyone likes it - even my little children! I think key to this being so delicious is the preserved lemon....it really adds so much to it. I also cook this in the pressure cooker: seal chicken add all ingredients except coriander / cilantro & lemon juice. Cook on medium/high for 45 minutes. Add remaining ingredients & simmer with lid off for 1 min. Re-season & serve. This soup freezes really well, bag into portions & freeze. De-frost, re-heat, add a little more cilantro, lemon juice & ras el hanout & it's as good as before!
Provided by Um Safia
Categories < 4 Hours
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place oil in a large pan, add the chicken & fry to seal all over. Add the spices & fry for a minute more.
- Add all the other ingredients except the coriander / cilantro, chickpeas & the lemon juice. Bring to the boil then reduce heat, cover & simmer 1 hour.
- Add the chickpeas to the pan. Take the chicken from the pan & remove all the meat from the bones, shred & put back into the pan. Simmer for a further 20 minutes.
- If the soup is the consistency you like, you can add the coriander / cilantro & lemon juice now. Simmer for 1 minute, re-season if desired & then serve.
- If you feel the soup needs to be a little thicker, you can either reduce it down by cooking further or thicken with plain flour.
SHORBA BAIDHA - ALGERIAN CHICKEN SOUP.
Shorba Baidha, literally means white soup. It is a classic soup in Algeria & is extremely simple to make. The subtle flavours work well together to make a delcious, light soup. I have to say this is one of my all time favourite soups. It's great all year round but especially loved during Ramadan or to eat when you are feeling ill. It is the egg yolk that makes this soup white so don't leave it out! The chicken in Algeria is free range & has a rich taste, if you use non-free range chicken, you might need to throw in a stock cube...
Provided by Um Safia
Categories Chicken Thigh & Leg
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot gently fry the onion in the olive oil. Add the chicken & the cinnamon stick & fry for 8 minutes, turning the chicken around to seal.
- Add the water & some salt & pepper to taste. Cover & simmer for 1 hour and 15 minutes on a medium heat.
- Remove the chicken from the bones & place the chicken back in the pot.
- Add the chickpeas to the pot & simmer for further 10 minutes covered.
- Check the seasoning & adjust if required. Add the rice & cover & cook for 15 minutes.
- Add more water & adjust seasoning or simmer uncovered if the soup is too concentrated or too watery.
- Finally, mix the egg yolk with the lemon juice. Add a few tsp of the soup to the mix & whisk then add the egg mixture to the pot in a thin steam, stirring continuously. Cook for 1 minute then add the parsley & take off the heat.
ALGERIAN CHICKEN WITH CHICKPEAS AND COUSCOUS
Steps:
- Unless you are using a couscousiere, combine the chicken, oil, butter, onion, tomato, pepper , cinnamon and salt in a large, heavy pot. Stir over medium heat to coat and brown the chicken. After about 5 minutes, cover with 1 1/2 cups water and bring to a boil. Toss in the chickpeas, then simmer, covered 30 to 40 minutes until the chicken is tender. Remove the chicken pieces and set them aside. Continue to cook the mixture in the pot until chickpeas are tender perhaps another 1 1/2 hour. Add more water, if necessary, to retain roughly the same level. When chickpeas are done, retrun the chicken to the pot ot heat through. To serve in a traditional manner, distribute the prepared couscous in a large bowl or platter with curved edges, and ladle on as much liquid from the stew as the couscous will absorb. Pile chicken in the center, finish by ladling chickpeas and sauce over all.
ALGERIAN CHICKEN AND OLIVE STEW
This stew is a traditional Algerian recipe called "Died b'l-Qasbour." It is seasoned with saffron and cilantro. Serve over rice or couscous.
Provided by threeovens
Categories Stew
Time 1h3m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot or Dutch oven, heat oil over medium high heat; add chicken and brown on all sides, about 10 minutes.
- Stir in butter, garlic, saffron, and cilantro; cook another 10 minutes, stirring, to be sure garlic and spices evenly coat the chicken.
- Add water and bring to a boil; reduce heat and simmer until chicken is tender, about 25 minutes.
- Stir in olives and lemon juice; simmer 8 minutes.
- Season with salt and pepper; serve over couscous or rice.
ALGERIAN CHICKEN & PRESERVED LEMON BOUREK
The fillings for bourek really are endless, I love the traditional ground lamb & parsley, the prawn & bechemel, potato & cheese........the list goes on. Here I combined ground chicken with fresh coriander & a little preserved lemon for a delicious fried snack. You can freeze these bourek easily & when you come to cook them, allow to 1/2 thaw before deep frying. You can also shallow fry them in a frying pan about 1" deep in sunflower or vegetable oil. Bourek are wonderful whenever, but really they are a Ramadan essential in any Algerian household. (If you are new to making bourek & rolls, here is a step by step -in photos- demo for you: http://radiancerecipes.com/chinese-springrolls/)
Provided by Um Safia
Categories Chicken
Time 2h10m
Yield 36 bourek
Number Of Ingredients 11
Steps:
- In a medium sized casserole, heat the olive oil & gently fry the onion until pale golden. Add the chicken & fry for 15-20 minutes on a medium heat.
- Add your ras el hanout & the Season All, mix well & cook for a few minutes.
- Wash the preserved lemon really well (make sure to discard the flesh), then chop it very finely & add to the casserole. Cook for a few more minutes.
- Remove the casserole from the heat, add the coriander (cilantro) & allow to cool. Mix in the chopped eggs & re-season if required.
- Once the filling is cooled completely, you are ready to assemble the bourek.
- Make your flour paste by putting the flour in a bowl & gradually adding the water until you have a very runny paste - a bit like crepe batter.
- Lay 1 spring roll sheet on your work surface & place 2 generous teaspoonfulls of the filling onto the sheet. You need to place it in a line approx 1" up from the bottom of the sheet & the line of filling should have a fraction over 1" of spring roll sheet visable on both the left & right side.
- Next bring the left side of the sheet over the filling - it will overlap the filling by about an inch. Do the same with the right side.
- Take the bottom of the sheet in both hands & pull it up so that it covers the line of filling.
- With a pastry brush or the back of a teaspoon, brush a small amount of the flour paste along the edges of the sheet.
- Now start to roll the bourek, be careful to keep it tight & even. When you have rolled it up securely, you can brush a tiny amount of the paste along the seam so that the bourek stays closed whilst it is being fried.
- Repeat these steps with the remaining 35 spring roll sheets.
- Now you can either freeze the bourek or fry them in hot oil (I like to deep fry at approx 165-170c) in batches, until a deep golden colour & very crispy!
ALGERIAN TLI TLI B'DJEDJ - PASTA WITH CHICKEN!
This is our family recipe for the very traditional Algerian dish tli tli. You can make tli tli with chicken or meat - the meat recipe is slightly different & I will post it later. You can use any tiny pasta for this but traditionally homemade tli til pasta OR orzo / bird's tongue that is used. My kids love it when I use the tiny stars or shells also. Traditionally we steam the pasta for this but you can cook it for 4 minutes or so in plenty of lighty salted water before adding the sauce - the pasta needs to absorb quite a bit of the sauce so keep it undercooked..
Provided by Um Safia
Categories One Dish Meal
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cut chicken up into serving sizes (6-8 pieces)
- Brown in a large pan with the ghee, finely chopped onions, cinnamon, ras el hanout & pepper. Add 1 cup water & cook for 10 minutes
- Add chick peas & add enough water to cover. tomato puree & the stock cube.
- Cover & cook on medium heat for 1 hour & a half in a pan or 40 mins in the pressure cooker on med-high. If cooking in a pan, you may need to add a little extra water.
- Whilst the sauce is cooking, prepare the pasta & eggs.
- Hard boil the eggs, then peel & cut into halves.
- In a bowl, mix the pasta with 1/2 cup water & a tiny bit of olive or sunflower oil. Place in a steamer & steam for 15 minutes. Remove from steamer & separate the pasta with a little water.
- Put the pasta in a large pan & slowly spoon in a little sauce at a time until the pasta is fully cooked & the sauce has been absorbed nicely - the pasta should be moist with a little sauce coating it - not dry.
- Place pasta in a large dish / platter & top with the chicken pieces, egg halves & a some more sauce.
- Serve immediately with a green salad & crusty bread.
CHTIT'HA DJEDJ (ALGERIAN CHICKEN IN SAUCE)
This Algerian dish offers oodles of taste and plenty of healthy carb's and protein to norish and up the energy levels. Serve with a good bread to mop up the delicious juices.
Provided by Sarah Boudjema
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Finely chop onion and fry gently in 2tbs oil in large saucepan until starting to soften. Add the chicken and brown for 10 mins, add garlic, spices, salt, tomato puree and Harissa and cook for another 2 minutes.
- Add stock, stir and bring to boil.
- Simmer for 30 mins or until chicken is cooked and add the chickpeas simmering for another 10 mins until the sauce has thickened.
CHICKEN ALGERIAN
Make and share this Chicken Algerian recipe from Food.com.
Provided by Annacia
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle chicken with paprika, 1 teaspoon salt and pepper.
- In a large skillet, melt butter and add chicken, brown on both sides.
- Remove from skillet; add broth.
- Over low heat, scrape particles from bottom of skillet then add garlic, eggplant, onion and tomatoes; sprinkle with remaining salt, thyme and parsley.
- Return chicken to skillet; cover and simmer until tender, about 30 minutes.
Nutrition Facts : Calories 356.4, Fat 23.4, SaturatedFat 8.7, Cholesterol 100.3, Sodium 1393.8, Carbohydrate 13.3, Fiber 6, Sugar 6.1, Protein 24.1
CHICKEN ALGERIAN
Steps:
- Sprinkle chicken with paprika, 1 teaspoon salt and pepper. In a large skillet, melt butter. Add chicken; brown on both sides. Remove from skillet; add broth. Over low heat, scrape particles from bottom of skillet. Add garlic, eggplant, onion and tomatoes; sprinkle with remaining salt, thyme and parsley. Return chicken to skillet; cover and simmer until tender, about 30 minutes.
LEMON AND THYME ROAST CHICKEN WITH AN ALGERIAN TWIST.
I have played with many versions of this roast chicken. This is so far the perfect blend. An aromatic twist on a classic roast chicken recipe. Perfect accompanied with cous cous made with a chicken stock and a dash of yummy Harissa or your usual roast potatoes and veg.
Provided by Sarah Boudjema
Categories Whole Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200c. Place chicken in roasting tin.
- Mix garlic, butter, salt and spices. Make a pocket between the skin and the flesh of the chicken and rub the butter mix between and on the skin.
- Squeeze the lemon juice on the skin and then stuff the chicken with the lemon quarters along with thyme.
- Season with plenty of salt and pepper and roast for 80 - 90mins.
Nutrition Facts : Calories 306, Fat 23.2, SaturatedFat 8.6, Cholesterol 100.3, Sodium 132.1, Carbohydrate 2.5, Fiber 0.8, Sugar 0.4, Protein 21.6
CHICKEN ALGERIAN
A definitive Algerian chicken dish!
Provided by Annacia * @Annacia
Categories Chicken
Number Of Ingredients 11
Steps:
- Sprinkle chicken with paprika, 1 teaspoon salt and pepper.
- In a large skillet, melt butter and add chicken, brown on both sides.
- Remove from skillet; add broth.
- Over low heat, scrape particles from bottom of skillet then add garlic, eggplant, onion and tomatoes; sprinkle with remaining salt, thyme and parsley.
- Return chicken to skillet; cover and simmer until tender, about 30 minutes.
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