When I was visiting my friend Linda in Tucson last month, she gifted me a packet of Ras el Hanout that she had picked up during a cruise to northern Africa. I decided to use it to make this Algerian Chicken dish.
Then, since I am hosting our Eat the World event this month, I invited the others to visit Algeria with me.
- A Day in the Life on the Farm: Algerian Chicken
- Sneha's Recipe: Algerian Mlayum- Couscous With Eggs
- Culinary Cam: Flafla
- Amy's Cooking Adventures: Khobz El Koucha (Algerian Bread)
David of Cooking Chat is hosting our Wine Pairing Weekend group this month and has invited us to explore "green" wines from anywhere in the world. Knowing I was going to make this dish, I began searching for organic wines from the area. While Algeria and other countries of North Africa do have wineries, some of which practice organic/sustainable farming, they are not available to me here in Michigan. I found these South African bottles to share today at Total Wine.
"Cape Town, South Africa- Cabernet Sauvignon, Merlot, Shiraz. It is made from 100% hand harvested, organically grown grapes from vineyards under sustainable agriculture. The blend perfectly balances the fabulous fruit flavors, structure, and acidity. Western Cape, South Africa-" as listed on the Total Wine website
"This Chenin Blanc offers lively aromas of tropical fruits & melon with bright citrus and tropical flavors on the palate, making it the perfect wine to begin or end any meal. Made from organically grown grapes. Proceeds go to support a nursery in South Africa." as listed on the Total Wine website
I decided to order both and see which paired better with this delicious, spiced chicken dish. Frank opened the Cabernet while I was preparing dinner. He handed me a glass, and I took a sip. I was very pleased to find a smooth, medium-bodied wine, especially at a very inexpensive price point of less than $13.
I then requested that he open the white and pour both to taste and pair with dinner. This is what happens in our household when I hand him my phone and request photos.
Does he not think I will share this for all my readers to see? I hope you got as good a laugh as I did when I went into my photos to write this post.
Frank and I both preferred the Chenin Blanc with the Algerian Chicken. I preferred the Red on its own, while Frank preferred the White. Both wines were a very good value. The white is light, crisp, and slightly acidic. It also sells for less than $13.
David has compiled links to all the other Wine Pairing articles featuring Green Wines this month. I'm on my way to check them out. Won't you please join me?
- Robin from Crushed Grape Chronicles is sharing "Dinner Pairings with Wines that Can Help Save the Planet"
- Wendy from A Day on the Life on the Farm is writing about "Algerian Chicken paired with Organic Wines from South Africa"
- Camilla from Culinary Cam shares "Ranch Wine: Bonterra Reimagines California Wine for Casual Sipping"
- Martin from ENOFYLZ is talking about "Vale do Bomfim Wines: Sustainable Pairings for the Spring Table"
- David from Cooking Chat is "Planning a Wine Dinner and Exploring Green Wine Pairings"
Algerian Chicken
Bone-in, skin-on chicken thighs coated in Ras el Hanout, roasted, and covered in a honey glaze.
Ingredients
- 4 bone-in, skin-on chicken thighs, patted dry
- juice of 1/2 a lemon
- 1/2 Vidalia onion, cut into thick slices
- 1 T. ras el hanout
- 1 T. olive oil
- 1 1/2 t. kosher salt
- 1/4 c. honey
- 1 T. butter, melted
Instructions
- Place the onion slices on the bottom of a baking dish.
- Combine the lemon juice, ras el hanout, olive oil, and salt to make a paste. Slather the paste all over the chicken, both on top and under the skin. Place the chicken on top of the onions.
- Roast in a preheated 400* oven for 30 minutes, or an internal temperature of 160*
- Mix together the honey and butter, brush onto the roasted chicken, and bake for another 5-10 minutes, until the internal temperature reaches 165*.
Notes
Adapted from a recipe found at The Flour Handprint
Nutrition Facts
Calories
455Fat (grams)
30 gSat. Fat (grams)
9 gCarbs (grams)
22 gFiber (grams)
1 gNet carbs
21 gSugar (grams)
20 gProtein (grams)
24 gSodium (milligrams)
1011 mgCholesterol (grams)
149 mg
That photo of Frank made me chuckle this morning. And your chicken looks so tasty:: golden and delicious. And your post reminded me that I have to finish our green wine assignment. Ha! Thanks for the nudge.
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