3 Reviews of Djedj Mechoui (Algerian Poulet Roti/Roast Chicken)

From: mary winecoff

On Oct 1, 2007

My sons say this is the best chicken I have ever made! For the seasonings I used garam masala mixed with sesame seeds. This is an excellent way to make sure your skin (my kids favorite part) is crispy. I will use this method again soon.

From: Susiecat too

On Nov 23, 2007

This was scrumptious! For my seasoning mix I used sumac, cumin and ground coriander seeds. I used olive oil instead of butter. Everything else I left as written — my family ate the whole entire chicken for dinner! I will make this one again, for sure! Perhaps I will even make it large-scale and use this for my next holiday turkey. Thanks, Chef Kate!

From: Cookgirl

On Feb 5, 2008

We prefer our chicken slow roasted at 325º then increasing the temperature and broiling the last 15 minutes. I used the recommended spice blend and kosher flake salt. Oh, I omitted thyme because neither of us care for it. Served with tahini egg salad and plain bulgur pilaf. Delicious flavor! Reviewed for N*A*M*E tag.