photo by PalatablePastime
- Ready In:
- 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
- Remove giblets from chicken. Wash chicken and pat dry.
- 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.
- 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.
- From Margarita's International Recipes.
Questions & Replies
Got a question? Share it with the community!
You know, Sous Chef Bentley is right, the flavor of the harissa in this is surprisingly mild! I found it mild enough that my daughter could enjoy it. But the harissa being mild from the roasting allows that hint of lemon to peek through. Of course, those who love it spicy were able to add some harissa at the table. Everyone was pleased. Thank you!
This was our time using harissa. I think the sucess of this recipe relys on your harissa. My husband picked up ours on a business trip. I'm not sure how authentic it was. I was afraid the vegetable oil would burn the skin, so we used our infrared rotisserie burner with indirect method of cooking. Our chicken was very tender! We love spicy foods, and we were surprised how subtle the flavour was. I normally don't eat the skin, but I couldn't resist it this time. Thank you for posting this recipe, it was alot of fun to try something different.
RECIPE SUBMITTED BY
And Rick was born in 1947. My husband and I love trying new recipes! We both recently were fortunate enough to retire early, and we took up the hobby of cooking. We love this website and appreciate everyone sharing their recipes. Our pet peeve is people who review recipes and downgrade them because they don't like one of the main ingredients. If you don't like tomatoes, don't make tomato soup and blame the recipe for tasting like tomatoes. We have one extremely spoiled Burmese/Bengal female cat who shares our interest in food, though she's not so keen on the spices...