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Poulet Roti a l'Algerienne (Algerian Roast Chicken)

"This is a traditional roast chicken dish from Algeria. The sauce is a combination of onions, garlic, mustard, balsamic vinegar, and cayenne pepper. When I have time, I prepare the chicken a few hours ahead of time and let it marinate in the sauce before roasting it in the oven. I usually serve the chicken with cubed roast potatoes. I coat them with the same sauce and cook them in the oven for 1 hour."
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1 h 45 m servings 397 cals
Original recipe yields 4 servings

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix water, onion, olive oil, balsamic vinegar, Dijon mustard, garlic, black pepper, cayenne pepper, and salt together in a roasting dish. Add chicken; turn until well coated with mixture.
  3. Bake in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour 30 minutes.

Nutrition Facts

Per Serving: 397 calories; 31.7 g fat; 5.8 g carbohydrates; 21.5 g protein; 61 mg cholesterol; 195 mg sodium. Full nutrition

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A nice change of pace for chicken! Next time I will marinate the chicken ahead of time as suggested for extra flavor. There is quite a bit of cayenne, and while this doesn't make the actual me...