Roast Chicken with Red Harissa

A warm twist to a traditional roast chicken.
Preparation time 1 hour 20 minutes
Cooking time 1 hour
4-6 serves
Cuisine Moroccan
Categories Main



Rub the chicken all over with enough Red Harissa to generously coat it. Season with salt and pepper and leave covered in the fridge for a few hours for the flavours to permeate the chicken.

Preheat the oven to 200℃. Lightly oil a roasting pan with a little olive oil and place the chicken in it, then pop it into the oven. Roast for approx one hour (or until the juices run clear when the flesh is skewered). Baste occasionally during the cooking process.

Transfer the chicken to a board and leave it to rest for 10 minutes, covered in foil. Meanwhile make a sauce by pouring the excess oil off the pan. On a low heat add the water and lemon juice to the pan and scrape the base of the pan carefully as you heat it. Serve with potatoes, salad and of course more Red Harissa!