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.
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
- Preheat the oven to 400°F (200°C).
- 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.
- Place the whole chicken in a roasting pan and rub the marinade all over the chicken, including under the skin and inside the cavity.
- 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.
- 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