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Djedj Mechoui Algerian Poulet Roti/Roast

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Ingredients

Adjust Servings:
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

Nutritional information

562.1
Calories
392 g
Calories From Fat
43.6 g
Total Fat
15.4 g
Saturated Fat
183.3 mg
Cholesterol
2767.7 mg
Sodium
3.3 g
Carbs
0.8 g
Dietary Fiber
0.8 g
Sugars
38.2 g
Protein
181g
Serving Size

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Djedj Mechoui Algerian Poulet Roti/Roast

Features:
    Cuisine:

    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.

    • 140 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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 , I made this with a turkey, and it turned out very well The only thing I did differently was used about one orange (unfortunately I didn’t have lemons like I thought I did) I squeezed the juice of one half of the orange onto the turkey before cooking and then put it into the cavity For seasoning used 4 T za’atar for my turkey and about a tsp of cumin and a 1/2 tsp of coriander My cooking method was a bit different since I was cooking a turkey I’ll look forward to having this again sometime with chicken I really liked the flavors in this recipe Thank you Kate!


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    Steps

    1
    Done

    Pre-Heat Oven to 450f.

    2
    Done

    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.

    3
    Done

    Mash the Garlic With the Salt, Using a Fork or a Mortar and Pestle.

    4
    Done

    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.

    5
    Done

    Squeeze the Juice of One Lemon Over the Chicken; Sprinkle With Salt and Pepper.

    6
    Done

    Season the Cavity With Salt and Pepper and Place the Four Lemon Halves and the Thyme Inside.

    7
    Done

    Roast the Chicken Breast Side Down For 15 Minutes.

    8
    Done

    Turn the Chicken Breast Side Up and Reduce the Oven Temperature to 350 Degrees.

    9
    Done

    Baste Frequently, Using Additional Water and Olive Oil as Needed.

    10
    Done

    If the Skin Begins to Brown Too Soon, Cover With Foil (but Remove the Foil About 15 Minutes Before the Roasting Time Is Up).

    11
    Done

    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.

    12
    Done

    Let Rest Before Carving.

    13
    Done

    Strain Excess Fat Out of the Cooking Juices and Squeeze in Some Lemon Juice For a Lovely Flavor.

    14
    Done

    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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    Bella Collins

    Pasta perfectionist with a passion for creating handmade noodles and sauces.

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