Tag: North African
Poulet Roti a l’Algerienne
Poulet Roti a l’Algerienne
This roast chicken is a traditional way of preparation in Algerian cuisine. The whole chicken is marinated in an onion/dijon/balsamic base, with a little heat from the cayenne pepper. If you don’t want to roast a whole chicken, you can marinate pieces as a substitute.
Servings: 4
Equipment
- food processor
- gallon sized storage bag
Ingredients
- 4-5 lb roasting chicken
- 1 cup water
- 1 medium onion
- 6 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp dijon mustard
- 4 garlic cloves minced
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 2 tsp salt
Instructions
- Place all of the marinade ingredients in a food processor.
- Purée until smooth.
- Place the chicken in a gallon sized storage bag with all of the marinade. Squeeze out as much air as possible. Marinate the chicken for at least 8 hours, preferably overnight. Flip every couple of hours if possible.
- Preheat the oven to 350 degrees. If you don’t have a rack for your chicken to roast on, take a large carrot and split it in half, using as a rack.
- Place the chicken on top of the carrots. Pour any remaining marinade over the chicken. Season the outside with salt.
- Roast the chicken for 90 minutes until the internal temperature in the thigh reaches 180 degrees.
Loubia (Algerian-Style Green Beans)
Loubia (Algerian-Style Green Beans)
Green beans are one of my favorite vegetables. I hated them growing up because we only ate canned. Nothing worse than soggy green beans. Loubia are the Algerian twist on green beans; sautéed with garlic, cumin, paprika, a little bit of cloves, and slivered almonds. Ready in just a couple of minutes, they’re the perfect accompaniment to any meal.
Ingredients
- 3 tbsp vegetable oil
- 1 lb green beans
- 2 garlic cloves minced
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/8 tsp ground cloves
- 3 tbsp slivered almonds
Instructions
- Heat up cooking oil in a sauté pan over medium high heat. Sauté all of the ingredients for 7-8 minutes.
Ful Medames
Ful Medames
Ful medames is a vegan staple of Egyptian origin and is consumed in various forms all over the Middle East, North and East Africa. The fava bean soup is typically eaten for breakfast and lunch, served with pita bread. It has a nice balance of savory, sweet, sour, and spicy.
Servings: 1
Ingredients
- 15 oz fava beans canned
- 5 garlic cloves minced
- 1 lemon juiced
- 1 tbsp ground cumin
- 1/2 tsp salt
- 3 tbsp parsley chopped
- 1/2 small tomato seeded; finely chopped
- 1/2 tsp cayenne pepper
- olive oil to serve
Instructions
- Mince the garlic. Place in a bowl with the lemon juice, salt, and cumin. Set aside.
- Heat up fava beans with it’s bean stock in a small pot over medium heat for 10 minutes.
- Transfer the beans to a bowl. Using a pestle or the back of a spoon, mash half of the beans.
- Stir in the garlic/lemon juice/cumin mix, tomatoes, and parsley.
