Name: Harissa Roast Chicken Recipe
Total time: 150 min
Yield: 8
Cuisine: Arab

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

This harissa roast chicken is coated in a spice mix, sauteed, then slathered with harissa, lime-cilantro pesto, lemon, garlic, chiles. great sunday supper. 

How to make Harissa Roast Chicken Recipe

Rawia-bishara

Crawler

Arab

<p>This harissa roast chicken is coated in a spice mix, sauteed, then slathered with harissa, lime-cilantro pesto, lemon, garlic, chiles. great sunday supper. </p>

Non Vegetarian

Packed chopped fresh basil

Packed chopped fresh cilantro

Chopped garlic

Fresh lemon juice

Freshly ground black pepper

Grated parmesan cheese

Raw slivered almonds

Olive oil or as needed

Wo chickens halved or quartered

Tanoreen spice mix

Mild olive or vegetable oil

8 medium waxy potatoes such as red potatoes,  sliced into thick rounds

Olive oil

Store bought or homemade harissa

Chopped shallots from 4 to 5 shallots

Poblano chiles finely chopped

Crushed dried persian limes

Cilantro basil pesto or 1/3 cup chopped fresh basil and 1/3 cup chopped fresh cilantro

Storebought or homemade chicken broth or water

Sea salt

Combine all the ingredients except the oil in a blender or food processor and pulse until the garlic and almonds are completely broken down.

step 1

With the blender or food processor running, slowly add the oil in a steady stream through the hole in the lid until you have a smooth, perfectly blended sauce thats thick but not pasty. If its too thick, add a little more oil. The sauce will keep, in an airtight container in the refrigerator, for up to 2 weeks (or indefinitely in the freezer).

step 2

step 3

In a large baking dish or roasting pan, toss the potatoes with 1/2 cup olive oil. Roast until just golden, about 25 minutes.

step 4

While the potatoes are roasting, place the chicken in a large bowl. Rub 1 tablespoon of the tanoreen spices evenly over the chicken pieces, pressing gently so they adhere.

step 5

In a large, deep skillet set over medium-high heat, warm the olive or vegetable oil. Working in batches if necessary, sear the chicken pieces, turning once, until golden, 4 to 7 minutes per side.

step 6

In a medium bowl, whisk together the remaining 1/2 cup oil, the harissa, lemon juice, shallots, garlic, chiles, crushed dried limes, if using, the remaining 1 tablespoon tanoreen spices, and the pesto or chopped herbs.

step 7

Remove the potatoes from the oven and place the seared chicken in a single layer on top of the potatoes. Brush the harissa mixture evenly over the chicken. Return the dish or pan to the oven and reduce the oven temperature to 350f (175c).

step 8

Pour the chicken broth into the 4 corners of the baking dish, being careful not to let it splash on top of the chicken. Season everything with salt. Cover the dish with aluminum foil, return to the oven, and roast until the juices run clear when a knife is inserted between the leg and breast or a meat thermometer registers 165f (75c), about 75 minutes. Remove the foil and roast for 5 minutes more, or until golden and crisp, being careful not to let the hot pepper paste burn.

step 9

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