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.
I was looking for a roast chicken recipe that was a bit different yet easy and quick to prepare - and this was the one. The flavours were lovely and the chicken so moist. I tweaked some of the ingredients - replaced some of the Dijon mustard with wholegrain mustard (as I don't like Dijon) but as the flavours are subtle, I'll try just Dijon next time. I reduced the amount of cayenne pepper, being a little scared if it was too hot - but again, I'll put more in next time. I also reduced the amount oil and added plenty of water instead to make sure it didn't dry out. Delicious, thank you. - 12 Apr 2017
This was absolutely lovely. It worked really well. ( I did have to tweak it a wee bit coz I had a 2.4 kilo chicken! ) Stunning smell whilst cooking. Just tasted amazing. Will make this quite a lot, one of the favourites :-) :-) :-) - 01 Feb 2017