Best Mechoui Recipes

DJEDJ MECHOUI (ALGERIAN POULET ROTI/ROAST CHICKEN)

Djedj Mechoui (Algerian Poulet Roti/Roast Chicken) image

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

Ingredients

1 (3 -4 lb) roasting chickens
2 lemons, halved
2 large garlic cloves, minced
3 tablespoons unsalted butter
1 tablespoon seasoning, mixed (she recommends a mixture of sumac, sesame, cumin, coriander and fennel seeds, ground)
1 1/2 tablespoons coarse salt
coarse salt
fresh ground pepper
olive oil
3 -4 sprigs thyme

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.

BARBECUED MECHOUI LAMB

Barbecued Mechoui Lamb image

Prep time will depend on if you wish to marinate the lamb over night. Cooking time will depend on how rare you like your lamb.

Provided by Chrissyo

Categories Moroccan

Time 6h

Yield 1 leg Lamb

Number Of Ingredients 12

Ingredients

1 (6 lb) boned leg of lamb
1 bunch of fresh mint or 2 cups of fresh mint, chopped firmly packed
2 medium lemons, juice of
1 tablespoon garlic, finely minced
2 tablespoons ground coriander
1 teaspoon cayenne pepper
2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons fresh ground pepper
2 ounces olive oil
4 ounces orange juice
2 tablespoons of fresh mint, chopped for garnish

Steps:

Place the lamb in a non-aluminium container.
Combine all the ingredients for the marinade and rub over the meat.
Cover and refrigerate overnight or let stand for 2-3 hours at room temperature.
Bring the lamb to room temperature, if refrigerated.
Heat the oven.
Remove the lamb from the marinade and sprinkle with salt.
Cook the meat until rare, remove from the oven and allow a few minutes before carving.
Sprinkle with a little chopped mint before serving.

Nutrition Facts : Calories 6143.1, Fat 428.1, SaturatedFat 166.1, Cholesterol 1823.5, Sodium 1574.1, Carbohydrate 38.2, Fiber 9.7, Sugar 13.2, Protein 511.1

MECHOUI

Mechoui image

Provided by Food Network

Yield 4 servings.

Number Of Ingredients 4

Ingredients

1 shoulder of lamb, about 6 to 7 pounds
1/4 pound unsalted butter
Salt
Ground cumin

Steps:

Heat oven to 375 degrees.
Trim off any loose bits of meat and excess fat, leaving about 1/4 inch of fat. Put lamb in a roasting pan skin side up, cover with aluminum foil, and roast for 1 1/2 hours.
Remove from oven, uncover, and rub generously with butter. Cover with foil and return lamb to oven. Repeat 3 more times, once every 15 minutes.
After 3 1/2 hours, remove foil, raise heat to 425 degrees and cook 10 more minutes, or until the skin side is gold and crusty.
Remove from oven, place shoulder on a large platter, and let rest for 5 minutes. Sprinkle with salt and ground cumin. Carve and serve with salt and cumin in small dishes on the side.