Monday, 16 September 2013
Harissa Roast Chicken
This is a very simple roast chicken recipe, which I made when I had a chicken in the fridge, but little inclination to go to the shops to buy flavourings. Luckily, I had a jar of Belazu Rose Harissa, which is a lovely product, something I buy when I take myself out to Waitrose as a treat. I served it with flatbread, roasted tomatoes and olives with feta and some garlicky yoghurt. If I had been to the shops, perhaps I would have got some mint for the yoghurt, or may even bought the ingredients for tabbouleh (which I think this would have gone especially nicely with the chicken). Even so, it was a great meal.
1 roasting chicken
2-3 tbsp rose harissa
enough olive oil to loosen the harissa- about 1 tablespoon
Preheat the oven to 200 degrees. Mix the harissa with the olive oil in a bowl. Gently loosen the skin of the chicken with your hands, and spread the harissa mix onto the breast of the chicken. Spread any leftover harissa over the legs, inside the chicken cavity, all over. Sprinkle the chicken with salt- something nice and flaky, for preference.
Roast the chicken for 20 minutes for every 500g, plus an extra half an hour. Let it rest for about 20 minutes before carving and serving.
I made a little sauce to go with this- just the chicken juices scrapes up from the bottom of the pan, loosened with a little chicken stock, then boiled to concentrate the flavours. A little honey stirred in to sweeten, and served alongside the chicken.