Djej Mechoui

About This Recipe

Djej mechoui (grilled or roasted chicken) with chermoula is a cornerstone of Algerian home cooking and restaurant cuisine. The chermoula marinade — a blend of cilantro, garlic, lemon, cumin, paprika, and olive oil — is used throughout North Africa for marinating fish, meat, and vegetables before grilling or roasting. The Algerian version tends to use more cumin and fresh herbs than the Moroccan variation. The chicken is marinated for several hours or overnight, then cooked over charcoal or in a high oven until the outside is charred and the inside remains juicy. The smoke and the marinade together create an extraordinary combination.

Ingredients

Serves 4

• 1 wholechicken(spatchcocked, or 8 bone-in pieces)
• 1 largebunch fresh cilantro
• 1 smallbunch fresh parsley
• 6 clovesgarlic
• 2 tbsplemon juice
• 2 tspground cumin
• 2 tspsweet paprika
• 1 tsphot paprika
• 1/2 tspturmeric
• 4 tbspolive oil
• 1 tspsalt

Instructions

1. 1

   Make the chermoula

   Blend cilantro, parsley, garlic, lemon juice, all spices, olive oil, and salt into a smooth paste.

2. 2

   Marinate the chicken

   Score chicken deeply all over. Rub chermoula generously into all surfaces and under the skin. Marinate at least 2 hours or overnight.

3. 3

   Roast or grill

   Grill over medium-high charcoal or roast at 220°C for 40–45 minutes until deeply colored and juices run clear.

4. 4

   Rest and serve

   Rest 10 minutes. Serve with bread, harissa, and a simple salad.

Variations

• •

  Use the same chermoula for fish (especially sea bass or sea bream)

• •

  Add preserved lemon to the chermoula for extra complexity

Storage

Cooked chicken keeps 3 days refrigerated. Reheat in a hot oven to restore the crust. Chermoula marinade keeps 1 week in the fridge.

Frequently Asked Questions