Djedj Mechoui (Algerian Poulet Roti/Roast Chicken)
120 mins (prep 20, cooking 100)
13 ingredients
4-6 servings
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.

Categories:  chicken , european , african , poultry , main-dish , meat , whole-chicken , <-4-hours , french , time-to-make ,
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Serving Size (17.54 g)
Servings 4
Amount per Serving
Calories 81.43 Calories from Fat 81.27
% Daily Value *
Total Fat 9.03g 55.56%
Saturated Fat 5.71g 114.14%
Trans Fat 0.36g %
Cholesterol 23.85mg 31.8%
Sodium 629.96mg 104.99%
Total Carbohydrate 0.47g 0.62%
Dietary Fiber 0.26 g 4.2%
Sugars 0.01 g %
Protein 0.2g 1.59%
Vitamin A 366.28IU% Vitamin C 3.0mg%
Calcium 10.26mg% Iron 0.33mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large garlic cloves, coarse salt, coarse salt, fresh ground pepper