Chicken Harissa

Totally awesome

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6hr Rustic Chicken

Marinade 4 hours ahead of time (30min min), overnight is ideal*

Ingredients

marinade

  • 1 whole chicken spatchcocked (or 4 chicken breasts)
  • 3 ( table tablespoons, not measuring tablespoons) of harissa paste = 1 heaping third of a cup
  • 1/3 cup preserved lemon juice
  • 1 small (3-inch diameter) onion, chopped in 1-2 cm wedges
  • large fistfull of cilantro,
  • 3-4 of stems-worth of mint
  • 1/4 cup? olive oil.
  • ( then added a little more olive oil+ juice so it feels right)
  • vinyl gloves (it gets messy)

everything ele

  • 100g big couscous
  • 500ml chicken broth,
  • 1/2 cup small couscous
  • 3 presrved lemons, sliced
  • 1 cup diced eggplant (~2cm max pieces)
  • 15 klamata olives (pitted, chopped in half) (75g)
  • 8 spanish/garlic olives (quartered) (75g)
  • 1/2 cup of mixed, dried fruit
  • 2 med-large(2-piece) shallots (not banana shallots)
  • palm-sized amount of chopped parsley
  • salt, pepper

Directions

marinade

  1. put chicken in ziploc bag
  2. add marinade
  3. remove air & refrigerate until ready to cook, unless it’s <1hr, then counter’s fine

everything else

  1. (remove chicken from fridge, leave in bag)
  2. Oven to 180c
  3. Don’t forget to chop the olives & slice the lemon!

couscous

  1. put big cous cous in 500ml chicken broth
  2. bring to boil, cook for 12ish minutes
  3. remove from liquid and set aside
  4. heat large pan, add 1tbsp olive oil, then toast small cous cous
  5. add big cous cous, 2 tbsp chopped parsley, toss, set aside (pretty much in one go)

veggies & chicken

in cast iron pot, medium heat:

  1. add olive oil & butter
  2. egg plant, olives, dried fruit, shallots, salt & pepper
  3. sautee until shallots are clear
  4. remove from heat, toss in cous cous
  5. put half the slices of presrved lemon over mix
  6. use tongs or gloved hand to take chicken from bag and add chicken in pot*
  7. put other half of lemons on chicken
  8. Roast for 45 min
  9. Remove lid/broil for 5 minutes
  10. Serve, garnish with chopped parsley

Notes

  • If you can’t marinade for 4 hours, do minimum 30, leave on counter if < 1hr
  • i scooped up a little extra sauce & onions from the marinade and slathered it on top with my (gloved) hand