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Harissa Rubbed Chicken Recipe

Ingredients

How to make it

  • Rehydrate the fruit in 4 cups of warm water overnight.
  • Depending on the type of fruit you use you might have to strain the water out of the fruit the next day by squeezing it.
  • Cut chilis and remove seeds and stems. rehydrate in hot water for 3 minutes. Meanwhile with a mortar and pestle ( or a food processor) pound down the corriander, salt and cumin until fine. Add garlic and drained chilis and make a paste adding a little olive oil at a time until it is all blended. Rub this mixture all over the outside of chicken and inside between the skin as much as you can.
  • Melt 2 tbs butter in a saucepan and add the onion for the stuffing. Saute on a medium heat for 5 minutes. Add the cinnamon and cumin and saute for 2 minutes. Meanwhile drain the fruit and reserve water then chop all the fruit and add that to the pan along with the almonds. Saute 2 minutes and set aside. When somewhat cooled stuff this into the chicken.
  • Preheat oven to 400 degrees and set chicken inside a baking pan and pour 1 1/2 cup of reserved fruit water on bottom of pan and bake for 1 1/2 hrs basting every 15 minutes.
  • When chicken is done remove to a plate and on the stovetop add the lemon juice, tomato paste and honey and mix with pan juices to make a dipping sauce.

Reviews & Comments 1

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    " It was excellent "
    lunasea ate it and said...
    Wow, this sounds really delicious. Thanks for the recipe! :) Vickie
    Was this review helpful? Yes Flag

The Cook

mrgresch Milwaukee, WI

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