Whole Fried Harissa Chicken
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 4 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken, whole, approx. .75 kg, ready to cook, without fat
- Salt and pepper to rub in
- 4 tablespoon butter, soft
- 1 teaspoon, leveled salt
- 1 teaspoon, leveled black pepper, freshly ground
- 1 teaspoon, heaped harissa, possibly more
- 2 cloves garlic, finely chopped (optional)
- 4 lemon wedge (s), organic (optional)
- Butter, melted, for brushing
Print Recipe
Pin Recipe Instructions
- Use the harissa carefully as it can be very spicy. The best thing is to use homemade harissa, because you always do that with a degree of spiciness that suits you personally.
- You can also serve a harissa dip with the dish (harissa mixed with good mayo).
- Preheat the oven to 230 ° C.
- Wash the chicken and pat dry very well (!!). Rub the inside well with salt and pepper. Then place the chicken on a rack in a roasting pan.
- In a bowl, mix the softened butter, 1 teaspoon each of salt and pepper and the harissa well. If you like garlic, a little can be mixed in, but not too much, maybe 2-3 medium-sized cloves.
- Rub this mixture very liberally into the whole chicken. This mixture should also be pushed under the chicken skin and rubbed in.
- If you like, you can also put a few lemon wedges inside the chicken.
- You get a lot more flavor in the chicken if you let it sit covered in the refrigerator for several hours.
- Fry the chicken breast side down in the oven for 20-30 minutes. The skin should begin to turn brown. Brush with the liquid butter and turn over (breast side up). Brush the breast with the liquid butter as well - the skin should also begin to turn brown. Fry another 5 minutes.
- Brush on again and turn the temperature down to 160 ° C. Bake for another 45-55 minutes until the meat juice comes out clear.
- If you like the chicken browned, you can turn on the grill for a few minutes
- Place the chicken on a platter and let it rest for 10 minutes.
- Cut up the chicken and, if you like, pour the liquid from the roasting pan over it.
- This goes well with grilled vegetables and rice, but also grilled (oven) potatoes, also couscous, fresh salad,
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