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.
