Ingredients with Measurements:
- 1 whole chicken, cleaned and patted dry
- 2 tablespoons of olive oil
- 2 tablespoons of paprika
- 1 tablespoon of cumin
- 1 tablespoon of coriander
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- 1 lemon, sliced
- 1 onion, sliced
- 1 cup of water
Special Equipment Needed:
- Charcoal grill
- Meat thermometer
Step-by-Step Instructions:
1. Preheat the charcoal grill to medium-high heat.
2. In a small bowl, mix together the olive oil, paprika, cumin, coriander, garlic powder, onion powder, salt, and black pepper to create a spice rub.
3. Rub the spice mixture all over the chicken, making sure to coat it evenly.
4. Stuff the chicken with the lemon slices and onion slices.
5. Place the chicken on the grill, breast-side up, and cook for 30 minutes.
6. Flip the chicken over and cook for an additional 30 minutes.
7. Check the internal temperature of the chicken with a meat thermometer. It should read 165°F (74°C) when inserted into the thickest part of the chicken.
8. Remove the chicken from the grill and let it rest for 10 minutes before carving.
9. Serve the chicken with the pan juices and a side of couscous or roasted vegetables.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Medium-high heat on a charcoal grill
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Protein: 35g
Carbohydrates: 5g
Fiber: 1g
Sugar: 1g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Paprika can be substituted with smoked paprika for a smoky flavor.
- Lemon slices can be substituted with orange slices.
Variations:
- Add chopped fresh herbs, such as parsley or cilantro, to the spice rub for added flavor.
- Make a marinade with the spice rub and olive oil and marinate the chicken overnight for even more flavor.
Tips and Tricks:
- Make sure to clean and pat the chicken dry before applying the spice rub to ensure it sticks well.
- Let the chicken rest for 10 minutes before carving to allow the juices to redistribute and keep the meat moist.
Storage Instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the chicken, place it in a baking dish and cover it with foil. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.
Presentation Ideas:
Serve the chicken on a platter with the pan juices and garnish with fresh herbs or lemon wedges.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
Couscous, roasted vegetables, salad
Suggested Side Dishes:
Couscous, roasted vegetables, salad
Troubleshooting Advice:
- If the chicken is cooking too quickly, move it to a cooler part of the grill or reduce the heat.
- If the chicken is not cooking evenly, rotate it every 10-15 minutes.
Food Safety Advice:
- Make sure to cook the chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Wash your hands and all surfaces that come into contact with raw chicken to avoid cross-contamination.
Food History:
Mechoui is a traditional North African dish that is typically made with lamb or beef. It is often slow-roasted over an open flame and seasoned with a blend of spices.
Flavor Profiles:
The Algerian Mechoui Chicken is a flavorful and aromatic dish with a blend of spices that includes paprika, cumin, coriander, garlic powder, onion powder, salt, and black pepper. The lemon and onion slices add a tangy and sweet flavor to the dish.
Serving Suggestions:
Serve the Algerian Mechoui Chicken with a side of couscous or roasted vegetables for a complete meal.
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Region: Algerian