Poulet Roti à l’Algérienne | Algerian Roast Chicken
Poulet Roti à l'Algérienne | Algerian Roast Chicken
A traditional Algerian roast chicken dish featuring a flavorful sauce made with onions, garlic, Dijon mustard, balsamic vinegar, and cayenne pepper. Marinate the chicken for deeper flavor and pair it with roasted potatoes for a complete meal.
Ingredients
- 1 cup water
- 1 onion chopped
- 5 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 3 cloves garlic crushed
- 1 tsp freshly ground black pepper
- 1 tsp cayenne pepper
- Salt to taste
- 1 whole chicken about 2 pounds
Instructions
- Preheat the Oven:Preheat your oven to 350°F (175°C).
- Prepare the Sauce:In a roasting dish, mix the water, chopped onion, olive oil, balsamic vinegar, Dijon mustard, crushed garlic, black pepper, cayenne pepper, and salt until well combined.
- Coat the Chicken:Place the whole chicken into the roasting dish and turn it over a few times to coat it thoroughly with the sauce.
- Roast the Chicken:Bake the chicken in the preheated oven for about 1 hour and 30 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (near the bone) reads 165°F (74°C).
- Serve:Serve hot with roasted potatoes or your favorite side dish.
Notes
- Marinate for Extra Flavor: For a more intense flavor, marinate the chicken in the sauce for a few hours or overnight before roasting.
- Serving Suggestion: Coat cubed potatoes in the same sauce and roast them alongside the chicken for a perfect side dish.
Nutrition
Calories: 397kcalCarbohydrates: 6gProtein: 22gFat: 32gSaturated Fat: 5gCholesterol: 90mgSodium: 400mgFiber: 1gSugar: 2g
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