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Those who know me know that I have an addiction of testing and tasting Moroccan cuisine and today is not very different as I had this urge to try a new roasted chicken recipe. Harissa in North African countries usually refers to a hot sauce that is pepper based and would make an amazing marinade as well as dip for those who love spicy food. So, for today’s recipe you would need:
– 1 Chicked cleaned skinless and chopped into 4 pieces
For Harissa Sauce:
– 3 Red Bell Peppers (Chopped)
– 2 Large Chillis (Chopped)
– 2 Cloves of Garlic (Crushed)
– 1/4 Cup Lemon/Lime
– 1 Tsp. Caraway Seeds
– 1 Tbsp. Olive Oil
– 2 Tsps. Coriander Powder
– 1 Tbsp. Cumin Powder
– 2 Tsps. Dried Mint
Preheat oven to 200 Celsius then place the red bell pepper and chillies in a fitting sized roasting pan after coating them in olive oil. Roast for 45 minutes or until black and blistered (as we will peel off the black layer and keep the smoked flesh under). Transfer to a heatproof bowl and wrap it with plastic wrap. Set aside for 10 minutes or until it sweats. Peeling the burnt skin now is easy as well as seeding the peppers. Place in a food processor, add coriander, cumin, garlic, mint, lemon juice and caraway seeds. Process until a smooth paste forms then add salt and pepper to your liking before you set it aside.
Using a sharp knife, slash across the top of each chicken piece. Place in a large roasting pan. Pour 1/2 the harissa over chicken and turn to coat. Place lime halves around chicken then cover the pan with plastic wrap and refrigerate for 30 minutes (That would get the flavors to sink through the flesh and give that sensational flavor).
Roast chicken for 40 minutes or until golden and cooked through, You can serve it with a side of spiced basmati rice, couscous or even pita bread with some minted yogurt sauce to take off the heat edge from the chicken.
Enjoy Your Meal!