Roasted Chicken With Harissa
From twill10 8 years ago
- 5 hrs, to make
- Serves 4 to 6
An earthy North African Aleppo pepper paste—perfumed with cumin, caraway, and coriander—flavors this juicy roast chicken from chef Michael Solomonov.
Ingredients
- http://www.msn.com/en-us/foodanddrink/recipes shopping list
- Roasted chicken with Harissa shopping list
- serves 4-6 shopping list
- 5 hours shopping list
- Ingredients shopping list
- 1⁄2 cup Aleppo pepper shopping list
- 1⁄4 cup vegetable oil shopping list
- 1 1⁄2 tbsp. red wine vinegar shopping list
- 1 tsp. ground cumin shopping list
- 1⁄8 tsp. ground caraway shopping list
- 1⁄8 tsp. ground coriander shopping list
- 1 clove garlic, peeled shopping list
- 1 tbsp. kosher salt, plus more shopping list
- 1 (3 1⁄2-to-4-lb.) whole chicken shopping list
- 1 tbsp. celery seeds shopping list
How to make it
- Instructions
- In a blender or small food processor, combine the Aleppo with the oil, vinegar, cumin, caraway, coriander, and garlic. Season with salt and purée until smooth. Scrape the harissa into a bowl and set aside 2 tablespoons; reserve the remaining for another use.
- Using kitchen shears, cut along each side of the chicken's backbone and remove it. Turn the chicken breast-side-up and press to flatten the chicken. Transfer the chicken, skin side up, to a wire rack set inside a rimmed baking sheet and rub the chicken all over with the harissa, the 1 tablespoon salt, and the celery seeds. Cover the chicken with plastic wrap and refrigerate for at least 4 hours or overnight.
- Heat the oven to 425°. Roast the chicken until golden brown, about 35 minutes, then let stand 15 minutes before serving.
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