Many people who are unfamiliar with Moroccan food assume that it is spicy. They think of Indian flavors. In reality Moroccan food is chock full of spices but it’s not hot spicy. There’s one condiment that is pervasive in North Africa. In Tunisia they use it like ketchup.
Can you guess?
Today I’m working with a new product from Mina Harissa. They’re adding this green pepper harissa to their other three red pepper varieties. I made some spicy pumpkin seeds with harissa in the fall and was excited to see what I could come up with for this variety.
I have to admit I’m not big on things that are really spicy and I was hesitant trying out this product. But what I discovered was I really love it! I like it more than the red variety, I think because the flavor is just a little more mellow and familiar to me. While I thought of things to make, I remembered the whole chicken I had thawing in the refrigerator. A marinade came to mind immediately.
The best part of this recipe is that you can really customize it to what you have on hand. I literally was just grabbing odds and ends from my fridge and spice cabinet to come up with this!
If you want to re-create my roast chicken here’s how.
- 1 whole organic chicken, cleaned and insides removed
- 1/4 cup Green Pepper Harissa
- 2-3 garlic cloves chopped or minced
- 1/2 small onion diced
- 1 tsp cumin
- 1/2 tsp salt
- juice of 1 lemon (save the lemon after juicing)
- Preheat your oven to 350F.
- Clean your chicken very well and remove any excess fat, but do not remove the skin.
- In a bowl mix together 1/4 cup green pepper harissa, garlic, onions, cumin, salt, and lemon juice.
- Use half of the marinade to slide between the skin and the chicken.
- Rub well so that the flavor gets inside the meat.
- Rub the rest of the marinade all over the chicken.
- Take the lemons (that you squeezed the juice from) and stuff them inside the chicken cavity. This will add some additional flavor as the remaining liquid cooks out and will keep the chicken from falling in on itself.
- At this point you can marinade your chicken for a few hours (or even overnight), but if you don't have that much time, don't worry!
- Place the chicken into an ovenproof baking dish and slide into the preheated oven.
- Bake for about 1 hour until the skin is crispy liquid runs clear when the chicken is pierced.
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