Poulet Roti A Lalgerienne Algerian Roast Chicken Recipes

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POULET ROTI A L'ALGERIENNE (ALGERIAN ROAST CHICKEN)



Poulet Roti a l'Algerienne (Algerian Roast Chicken) image

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

1 cup water
1 onion, chopped
5 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
3 cloves garlic, crushed
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
salt to taste
1 (2 pound) whole chicken

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

POULET RôTI (ROAST CHICKEN)



Poulet Rôti (Roast Chicken) image

This is a basic recipe that every cook should know how to make. My family loves this with mashed potatoes and gravy. When all 4 of my kids lived at home I would often roast 3 chicken at a time, so there would be leftovers for chicken pie, sandwiches, or Ceasar Salad. Try different combinations or amounts of the herbs and spices, we tend to like our food highly seasoned.

Provided by momaphet

Categories     Whole Chicken

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (4 lb) roasting chickens (at least 4 pounds preferred)
2 -3 teaspoons dried thyme
1 -2 teaspoon rosemary
2 -3 teaspoons garlic granules (or powder) or 2 fresh garlic cloves
1 teaspoon pepper
3/4-1 teaspoon salt
olive oil (optional)

Steps:

  • Preheat oven to 425 degrees.
  • Rinse and pat chicken dry.
  • If your chicken has a neck and giblets, put them in a small pot, cover with water and a little onion (dry onion or powder work too) and carrots if you have them and a little the same herbs used in the chicken, bring to a boil and then simmer for about an hour, strain this and use for your gravy for extra flavor - you can also cook in canned low sodium chicken broth, for more flavor.
  • Mix together all your herbs and spices, rub together with your fingers or if you have a mortar and pestle, grind them a few times to blend.
  • Gently lift the skin from either side of the breast and using your finger push some of the herb mix under each side.
  • Turn over the chicken and make a small slit behind each thigh and push some herb mix under the thigh skin (this step is optional, but it makes the thighs extra tasty).
  • Place you chicken in a roasting pan that has been sprayed or lightly oiled, if roasting a single chicken, a cast iron frying pan is perfect for this.
  • If using the olive, rub or drizzle over the chicken then, rub or sprinkle extra herb mix all over the outside of the chicken (do this even without the oil, a little extra salt and pepper in the cavity is also a good thing.
  • You have 2 options, #1 - turn the chicken breast side down on a rack that has also been sprayed or oiled, half way through cooking turn breast up; #2 - cook the entire time breast up, the breast skin usually tears for me so I do #2, but #1 can make the breast meat a little moister.
  • Roast for 1- 11/2 hours or until chicken register 180 degrees on your meat thermometer (if you use a larger chicken adjust time accordingly), be sure and poke a thick part of the chicken meat and don't get too near the bone. Length of time will vary with chicken size.
  • Check chicken at an hour, herbs and spice on top are getting too dark loosely tent top with a piece of foil (spray first).
  • When done, place chicken on platter and let rest for 5- 10 minutes while you make the gravy. Drain off excess fat and make your gravy.
  • NOTE: Some people like to tie the legs together with kitchen twine, it does look nicer but I never bother.
  • I've been know to roast chicken anywhere from 375-450 degrees, 400- 425 is my norm, I decide what to use based on my schedule of when I need to put it in the oven. Lower temp mean slightly longer cooking time.

Nutrition Facts : Calories 641.6, Fat 46.5, SaturatedFat 13.3, Cholesterol 213.9, Sodium 636.7, Carbohydrate 2, Fiber 0.6, Sugar 0.1, Protein 50.6

POULET ROTI A L'ALGERIENNE (ALGERIAN ROAST CHICKEN)



Poulet Roti a l'Algerienne (Algerian Roast Chicken) image

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

1 cup water
1 onion, chopped
5 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
3 cloves garlic, crushed
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
salt to taste
1 (2 pound) whole chicken

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

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

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.

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