Chicken Algerian Recipes

Steps:

• Sprinkle chicken with paprika, 1 teaspoon salt and pepper.
• In a large skillet, melt butter and add chicken, brown on both sides.
• Remove from skillet; add broth.
• Over low heat, scrape particles from bottom of skillet then add garlic, eggplant, onion and tomatoes; sprinkle with remaining salt, thyme and parsley.
• Return chicken to skillet; cover and simmer until tender, about 30 minutes.

Steps:

• Pre-heat oven to 450°F.
• Place the chicken on a rack in a roasting pan and slide your fingers under the skin of the breast and thighs to loosen/separate it from the flesh.
• Mash the garlic with the salt, using a fork or a mortar and pestle.
• Work the garlic/salt paste into the butter and then work in the spices; using your fingers, spread the spiced butter into the cavities between the skin and the flesh of the chicken.
• Squeeze the juice of one lemon over the chicken; sprinkle with salt and pepper.
• Season the cavity with salt and pepper and place the four lemon halves and the thyme inside.
• Roast the chicken breast side down for 15 minutes.
• Turn the chicken breast side up and reduce the oven temperature to 350 degrees.
• Baste frequently, using additional water and olive oil as needed.
• If the skin begins to brown too soon, cover with foil (but remove the foil about 15 minutes before the roasting time is up).
• The chicken should be done in about 90 minutes; the skin between the breasts and the legs should become almost transparent, the legs should move easily in the socket, and any juices should be clear.
• Let rest before carving.
• Strain excess fat out of the cooking juices and squeeze in some lemon juice for a lovely flavor.
• Note: Zari suggests serving with orange salads dressed with pomegranate vinaigrette and carrot salads dressed with lemon, cumin and olive oil.