Moroccan Harissa Roasted Chicken

This Moroccan Harissa Roasted Chicken recipe is a flavorful and aromatic dish that is a staple in Western Saharan cuisine. The combination of harissa, a spicy and aromatic chili paste, with tender roasted chicken creates a mouthwatering meal that is perfect for any occasion.

Moroccan Harissa Roasted Chicken

Ingredients

  • 1 whole chicken, about 4 pounds
  • 3 tablespoons harissa paste
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 4 cloves garlic, minced
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a small bowl, mix the harissa paste, olive oil, ground cumin, ground coriander, smoked paprika, minced garlic, salt, and pepper to create a marinade.
  3. Place the whole chicken in a roasting pan and rub the marinade all over the chicken, including under the skin and inside the cavity.
  4. Roast the chicken in the preheated oven for 1 hour, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
  5. Remove the chicken from the oven and let it rest for 10 minutes before carving and serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
10g
Fat
20g

Supplies

Roasting pan Basting brush

Tools

Meat thermometer Sharp knife

Serving suggestions

Serve the Moroccan Harissa Roasted Chicken with couscous, roasted vegetables, and a dollop of yogurt or tzatziki for a complete meal.

Tips & tricks

For an extra kick of heat, add extra harissa paste to the marinade. Adjust the amount to suit your spice preference.

Cost

$15