Lars Algerian Chicken
I was sure I'd posted this, but it's gone into the dark abyss that is Houzz....
I was trying to think of something to do with chicken, and realized that I haven't made Lars' Algerian Chicken in a while.
I had most of the seasonings, but couldn't find the fenugreek, so I left that out, put everything else into the mortar and pestle:
I didn't have a whole chicken, as the recipe wants, I just had a bag of chicken "parts" which equalled one whole chicken, so I just loosened the skin and applied the seasoning under the skin on each piece. I like that it's under the skin because I peel the skin off, I never eat it, and I hate to lose the seasoning along with the skin. I couldn't figure out how the heck to get under the skin on wings, though, so I just spread it on top. Elery does like wings AND chicken skin, so he ate the wings. I also didn't grill the chicken, I put it in the oven on 350F until it tested done with a thermometer.
This is just as good as I remember it was, and the leftovers made awesome chicken salad for tonight's supper, so thanks again, Lars, for sharing.
Here is the recipe for anyone interested. I highly recommend this, it's easy and delicious.
Algerian Roasted Chicken
Lars--based on recipe by Chef Farid Zadi
1 whole chicken
4 cloves of garlic
1-1/2 tbsp Kosher salt
1 teaspoon of sumac
1/2 teaspoon of sesame seeds
1/2 tsp coriander seeds
1/2 tsp fenugreek
3/4 tsp cumin
3 tablespoons of butter, room temperature
1 tbsp minced Thai basil (or 1/2 tsp fennel)
2 lemons
1 tbsp extra virgin olive oil
Freshly ground black pepper
extra herbs, 1 tsp each minced fresh oregano and basil, optional
4-5 sprigs of thyme
Start charcoal for outdoor barbeque, using large chunks of mesquite wood and charcoal. Place the chicken in a roasting pan with a rack. Slide your fingers under the breasts to separate the skin from the meat, turn the chicken over and do the same with the thighs. Mash the garlic with 1-1/2 tablespoons of salt in a mortar and pestle or
finely chop the garlic and incorporate the salt into it with the side of your knife or back of a spoon. Add the sumac, sesame seeds, coriander seeds, fenugreek seeds, and cumin and mix to pulverize the seeds. Add butter and basil and combine to mix. Tuck pieces of the butter into the "pockets" under the skin.
Squeeze the juice of one lemon all over the chicken, drizzle with extra virgin olive oil, sprinkle freshly ground black pepper. Season the cavity with pepper, tuck in the lemon halves and more herbs into the cavity if desired. Place the chicken on the barbeque and cover, leaving vents fully open to maintain heat. Baste the chicken every 15
minutes alternating water and pan drippings. Midway through cooking turn the chicken 90 degrees. Continue frequent basting. The cooking time for a 3-1/2 pound bird is about 1-1/2 hours, depending on how hot your fire is. Cook to an internal temperature of 160°, measured in the thigh. Let rest covered about 30 minutes before carving. Squeeze fresh lemon juice into the roasting juices, and pour into a gravy boat. Add salt, if needed.
And while making this, I found out that thyme stays green under the snow, just dig it out and have some fresh herbs!
Annie
Comments (11)
8 years agoRelated Discussions
One whole chicken, a new Crock Pot,
Comments (41)Stacy hit the nail on the head : " With new babies and other little ones, we are lucky to get Spaghetti'o's for supper LOL. Add to that we have one,two or three little ones added to DH and I in our queen sized bed every night so understand about the sleep deprevation. " Drake is teething like crazy and was vax'd Thursday and won't go to anyone else and won't play in his exersaucer or on the floor, he has to have momma. That's why I needed a recipe for a whole chicken in the crockpot, I didn't have the time to take it apart, and didn't want to use the oven. Thanks for the recipes, ya'll. Changeling, it's ok. It wasn't entirely you, and I forgive you anyway. I just don't cook the way I used to. It's exactly like Stacy said, some nights I'm lucky to get a can of anything opened for supper. I simply don't have the time or sanity to prepare an elaborate meal. And the forum has changed since I first started posting here, not saying that's bad, just saying that I haven't been able to keep up with the changes because of the direction I've gone with my life. Lyra had it right, too - I come here to visit old friends more than to post about what sides might go with apricot-chili pork loin. I don't have the opportunity to drop in often because of my two little ones. If I'm AWOL, it's because of them. : P...See MoreWhat are your favorite spices?
Comments (43)Terri, Lars' Algerian chicken is very, very good. It can be served hot or at room temperature, I served it at room temp for the Michigan Run and there was none left. I bought sumac especially for that recipe and it was well worth it. I did mine in the oven, the instructions for that are at the end of the recipe. Algerian Chicken 1 whole chicken 4 cloves of garlic 1-1/2 tbsp Kosher salt 1 teaspoon of sumac 1/2 teaspoon of sesame seeds 1/2 tsp coriander seeds 1/2 tsp fenugreek 3/4 tsp cumin 3 tablespoons of butter, room temperature 1 tbsp minced Thai basil (or 1/2 tsp fennel) 2 lemons 1 tbsp extra virgin olive oil Freshly ground black pepper extra herbs, 1 tsp each minced fresh oregano and basil, optional 4-5 sprigs of thyme Place the chicken in a roasting pan with a rack. Line bottom of pan with aluminum foil for easier clean up. Slide your fingers under the breasts to separate the skin from the meat, turn the chicken over and do the same with the thighs. Mash the garlic with 1-1/2 tablespoons of salt in a mortar and pestle or finely chop the garlic and incorporate the salt into it with the side of your knife or back of a spoon. Add the sumac, sesame seeds, coriander seeds, fenugreek seeds, and cumin and mix to pulverize the seeds. Add butter and basil and combine to mix. Tuck pieces of the butter into the "pockets" under the skin. Squeeze the juice of one lemon allover the chicken, drizzle with extra virgin olive oil, sprinkle freshly ground black pepper. Season the cavity with pepper and tuck in the lemon halves and more herbs into the cavity if desired. Place the chicken on the barbeque and cover, leaving vents fully open to maintain heat. Baste the chicken every 15 minutes alternating water (spritz) and pan drippings. Midway through cooking turn the chicken 90° or 180°, depending on how uneven the heat is. Continue frequent basting. The cooking time for a 3-1/2 pound bird is about 1-1/2 hours, depending on how hot your fire is. Cook to an internal temperature of 160°, measured in the thigh. Let rest covered about 30 minutes before carving. Squeeze fresh lemon juice into the roasting juices, and pour into a gravy boat. Add salt, if needed. Serve with roasted potatoes, green salad, and French or Italian bread. *If roasting in oven, start oven at 450° for at least 20 minutes, and you can reduce it to 350° for the remainder of the roasting time. (based on recipe from Chef Farid Zadi) Annie...See MoreSumac roasted chicken (for Marigene)
Comments (7)Yum! I will have to try that but I must reduce the olive oil, Boo-hoo! I just discovered sumac at a local wonderful store owned by a Lebanese sister and brother. They do a lot of cooking and had wonderful fresh-out-of-the-oven sesame seed breads that looked like little purses. The sister did the baking but the brother instructed me in the correct way to savor this treat: break off pieces, sprinkle with sumac, eat. Boy was that a nice treat! I love sesame, love crisp breads, and now I love sumac. Its going on the next chicken I roast....See MoreWhat's for Dinner 355
Comments (103)sleevendog… “no mustard seed” – LMAO! I wanted to add crème fraiche to my pizza but thought better of it ; ) Your pizza looks awesome! Bet it tasted even better than awesome. You somehow knew I was going to ask about your frittata, right? Thank you for including the cooking times, methods, and ingredients. I wanted to make a frittata the other night but was low on veg’s. I’d never have thought of potatoes on the bottom like a potato anna… You’ve inspired me… Now, are you positive that's not burned/charred, rather than browned? Ha, ha! neely, I’ve never tried that, but will have to as it looks good! I’ve made fruit and coffee ices in the freezer - not the same. ann_t, there was a huge Fed Ex truck outside late last night and I told DH “That’s Ann’s quail – she shipped some to us!” He looked at me like I had lost it. Wishful thinking… ; ) Your quail, salad, and potatoes would have made my year! Yum! ann_t, the website with pizza pan required an order of $100 minimum, so I had to purchase a cheapo version elsewhere. That pan was 20 gauge and would have been lovely... sigh. Cooking is hit and miss just now. Last night was leftovers, tonight I'm not sure. Promised DH fish tacos this week (maybe), and if I can find some good boneless chicken thighs I've got one more decadent meal for him before I begin packing the kitchen in earnest... oh, and I still have to make a 'ton' of ann_t's artisan bread to freeze for pizzas....See More
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annie1992Original Author