Best Poulet Roti A Lalgerienne Algerian Roast 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.
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 African Recipes
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
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