How to Prepare Roast Chicken with Homemade Harissa paste

Perfectly seasoned and spiced with homemade harissa paste for roasting chicken.

I'm smitten with harissa sauce and blogged about it once.
Again I was searching for store-bought sauce and again my search led me to - nowhere!

I don't mind making the sauce, but it would be nice to at least have a taste of the 'original' sauce.
A commenter suggested trying to make harissa sauce with roasted capsicum instead of chili.
Brilliant idea.

I have a few capsicums in my fridge, took out a couple of them; red and yellow (I find these colors are the sweetest of all capsicums).
I set out to chargrill capsicum, early in the morning, as soon as I stepped into the house after sending  E off to the train station.

 She hates capsicum, and can't stand the smell, let alone eat!! She finds capsicum repulsive.

By the time she came home in the evening, the chargrilled capsicum aroma had dissipated into thin air, and the only aroma wafting through the house was the spiced-up roast chicken roasting in the oven (no lingering aroma of capsicum)

 She walked through the door with her daily/ritual question

"Mom, what's for dinner?" and I replied

A few minutes later, she asked again
"Mom, is there capsicum?"
Mom had to tell white lies with a straight face - "No"

but mom's straight face cannot fool her, one taste one bite, she knew...

The rest of us enjoyed our roast and will definitely have it again (minus capsicums for E)

Harissa Roast Chicken

Yield: 4 ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Lisa Ho

Prep time: 30 MinCook time: 50 MinTotal time: 1 H & 20 M

Using homemade harissa sauce, rub onto the chicken and roast to perfection. Succulent juicy roast chicken for dinner.

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Ingredients

• 1 x 1.8kg chicken
• 1 red capsicum
• 1 yellow capsicum
• 1 tablespoon caraway seeds
• 1 tablespoon cumin seeds
• 4 cloves of garlic
• ¼ cup EVOO (plus extra 1 tablespoon to drizzle)
• 1 tablespoon sugar
• 2 teaspoon chilli paste
• Salt to taste

Instructions

1. Wash and halve capsicums.
2. Drizzle some olive oil.
3. Place capsicums under the griller/broiler or over the stove.
4. Grill the skin until it starts to blister and blacken.
5. Immediately wrap it in plastic and leave it aside to cool.
6. Pan roast caraway, cumin seeds, and garlic separately.
7. Finely ground cumin and caraway.
8. Peel off the capsicum charred skins.
9. Place capsicum, chili, garlic, sugar, EVOO, and spices in a food processor and process to a smooth paste.
10. Add salt to taste.
11. Clean and pat dry the chicken.
12. Using a sharp pair of scissors, cut away the backbone and gently push it down to flatten (butterflied).
13. Loosen the skin and rub some salt in the cavity.
14. Rub harissa sauce all over and in the chicken cavity as well as under the skins.
15. Refrigerate for 3 hours or preferably overnight.
16. Take out the marinated chicken an hour before baking to bring it to room temperature.
17. Preheat the oven to 200C (and if you are using a Circotherm oven, set it to Circo-roasting; temperature 170C).
18. Roast the chicken for 45-50 minutes (until the juice runs clear when the skewer is inserted in the thigh and breast).
19. Serve with vegetable couscous salad

Nutrition Facts

Calories

627.15

Fat (grams)

46.76 g

Sat. Fat (grams)

11.23 g

Carbs (grams)

9.28 g

Fiber (grams)

1.73 g

Net carbs

7.56 g

Sugar (grams)

4.45 g

Protein (grams)

41.58 g

Sodium (milligrams)

205.23 mg

Cholesterol (grams)

162 mg

https://www.mykeuken.com/2013/11/harissa-roast-chicken.html

Lisa's Lemony Kitchen

dinner

Mediterranean

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