Berber Chicken

A really spicy and delicious Middle Eastern/African chicken dish. I marinated this chicken overnight and removed it from the marinade a few hours before cooking to dry the skin so it would turn out crisp. Preparation time does not include marination or "chicken drying" time. It's great with a fruited rice.

• Ready In: 2 hrs
• Serves: 4

Ingredients

• 1 (4 lb)  roasting chickens
• 2  tablespoons harissa
• 1⁄4 cup  vegetable oil
• 1⁄4 cup lemon juice
• 1⁄4 cup water
• 2  teaspoons ground ginger
• 1  teaspoon ground cayenne pepper
• 1⁄2 teaspoon ground turmeric
• 1⁄4 teaspoon ground cumin
• 1⁄4 cup of fresh mint, finely chopped

Directions

1. Remove giblets from chicken. Wash chicken and pat dry.
2. In a bowl, combine all the ingredients. Place the chicken in a plastic bag, add the marinade and make sure the marinade penetrates underneath the skin and inside cavity. Refrigerate for at least four hours or overnight.
3. Remove chicken from the marinade. Place in a rotisserie and cook according to manufacturer's instructions, or roast in 350F oven for 15 minutes a pound, or until cooked thoroughly.
4. From Margarita's International Recipes.