Smoked Chicken Algiers from Erica Blaire Roby
Blend BBQ and North African flavors with this smoked chicken Algiers recipe from Erica Blaire Roby, Season 2 Master of ‘Cue on Food Network’s “BBQ Brawl.” Erica pulls from her diverse heritage to make this authentic Algerian dish, from the earthy-yet-spicy ras el hanout seasoning to the use of a tagine to make the stew (don’t worry, a Dutch oven works just fine in its place). If you want to embrace North African cuisine across the board — you won’t be disappointed if you do — Erica recommends whipping up a quick and easy couscous to go alongside the chicken Algiers. An undercurrent of subtle smoky flavor runs through the dish, once again proving that BBQ is a wonderful vehicle for any cuisine.
|SERVES 4-6 people||PREP 45 min||COOK 4 hr 15 min||READY IN 5 hr|
- 1 whole chicken
- For the Rub:
- 4 Tbsp ras el hanout seasoning
- 2 Tbsp kosher salt
- 1 tsp lemon zest
- ½ tsp chili powder
- ½ tsp ground ginger
- ½ tsp cumin
- ½ tsp granulated garlic
- ½ tsp onion powder
- ½ tsp brown sugar
- For the Veggies:
- 1 Tbsp butter
- 6 pearl onions
- 6 cloves garlic
- ½ cup baby carrots
- 1 lb. potatoes, cubed
- 3 Tbsp chicken stock
- For the Garnish:
- 1 Tbsp cilantro, chopped
- 2 Tbsp parsley, chopped
- ¼ cup pomegranate seeds
- ¼ cup Greek yogurt
- 1 tsp mint, finely chopped
- Items You’ll Need:
- BBQ thermometer
- Apple or Post Oak Wood Chunks
- Cast Iron Skillet
- Dutch Oven
- Combine all rub ingredients in a large sealable bag that can fit the whole chicken. Shake until uniform.
- Place the whole chicken into the large bag and shake until your seasoning coats the entire surface of the chicken.
- Place post-oak or apple wood into your smoker’s smoke tube, then preheat to 250°F.
- Once the smoker has reached temperature, place the chicken on the grates and let it cook until a hardened crust forms on its exterior.
- Heat a cast iron skillet to medium-high. Place butter in the skillet, and follow up with the onions, garlic, and baby carrots. Sauté until browned, then remove the vegetables and set aside. Add potatoes to the skillet and sauté until browned.
- Place the sautéed vegetables and chicken stock in a tagine or Dutch oven, forming an even layer. Top with the chicken, then cover your cooking vessel and place it on the smoker.
- Let the dish smoke for about 1 hour, then check the internal temperature of the chicken with a BBQ thermometer. When the chicken reaches an internal temperature of 165°F, remove the entire dish from the smoker.
- Remove the lid, garnish to your heart’s content, then serve and enjoy! If you’re making a side of couscous, use a separate pot and cook for about 5–8 minutes.
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