Best Djedj Mechoui Algerian Poulet Rotiroast Chicken Recipes
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.
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.
CROCKPOT ROASTED CHICKEN (POULET ROTI - A RECIPE INSPIRED BY CHE
I took chef momaphet's posted recipe for Poulet Roti (Roast Chicken) - recipe#234424, and changed it slightly so it could be cooked usiing a crockpot. This is such an easy recipe to prepare and tastes similar to a rotisserie chicken. The chicken is moist and flavorful. Feel free to change amounts or types of herbs to your liking! This would be great with mashed potatoes and gravy. If your whole chicken has a neck and giblets, you can reserve them in your refrigerator until about an hour before dinner time and make a gravy with them. Just put them in a small pot, cover with water and a little onion and carrots and a little herbs, bring to a boil and then simmer for about an hour, strain this and use for your gravy (however you normally make gravy) for extra flavor. Enjoy!
Provided by LifeIsGood
Categories Whole Chicken
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Put the onions in the bottom of your crockpot.
- Mix together the herbs and spices, rubbing them together with your fingers to blend.
- Gently lift the skin from either side of the breast and using your fingers, push a bit of the herb mix under each side.
- Turn the chicken over and make a small slit behind each thigh and push some of the herb mix under the thigh skin.
- Sprinkle the rest of the herb mixture over the top of the chicken and if you have any left sprinkle it inside the chicken.
- Put your chicken into the crockpot, on top of the onions, breast side up. No liquid is needed, the chicken will make it's own juices!
- Cook in the crockpot on the low setting for 4-6 hours. My crockpot cooked the chicken in about 5 hours. I'd recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others.
Nutrition Facts : Calories 1006.3, Fat 72, SaturatedFat 20.6, Cholesterol 331.4, Sodium 638.5, Carbohydrate 6, Fiber 1.1, Sugar 2.4, Protein 78.6
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.
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.
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