Harissa Roasted Chicken

September 15th, 2014

Spicing up our chicken a bit—literally!  This  North African & Mediterranean inspired  dish – with a BBK twist – is a delicious change up from Chicken breast.  

 

 

*Note: We cook enough for left- overs. Please adjust the amount of Chicken needed to the serving size of your liking. 

 

 

Ingredients for the Harissa (sauce): 

• 1 tsp of Cumin Powder
• 1 tsp of Coriander Powder
• 2 Tbsp of Sweet Paprika
• 1 tsp of Anise Powder
• 1 tsp of Cayenne Pepper 
• 1 tsp of Red Chili Flakes
• 4 cloves of Minced Garlic
• 2 Tbsp of FRESH lemon juice
• 1  1/2 tsp of Olive Oil 
• 1 tsp of Sea Salt

Not all are pictured.  

Additional Ingredients: 

• 10 Chicken Legs & 5 Boneless Skinless Thighs
• 1 Grapefruit peeled and sectioned 
• 1 Avocado pitted and sliced
• 1/4 Cup Mint Leaves torn
• 1 Lime 
• 1 tsp of Olive Oil

 

Cooking Instructions:

• PreHeat the oven to 400 degrees. 

• Place chicken in a large bowl and sit aside.

 

• In a small bowl, combine all ingredients for the Harissa starting with the powders adding lemon and oil last. Stir with a spoon until the sauce is blended well.  

• Once blended, start with a  Tbsp of the Harissa and place on chicken. Begin rubbing the Harissa onto chicken- be sure to get under the skin. Rub until chicken is completely covered adding more when needed.  *IF YOU CAN TRY TO SAVE AT LEAST  1 Tbsp of the HARISSA for after the chicken is cooked.**

 

• Cover & refrigerate over night or for at least 2 hours. (allow flavors to settle)

• Line baking pan with parchment paper and begin to arrange chicken on the parchment paper.

• Place in oven uncovered and roast for 35 minutes.  

• In a small serving bowl, combine the divided grapefruit and avocado slices. Drizzle with 1 teaspoon of olive oil and squeeze 1/2 of the fresh lime juice on top. Add a pinch of sea salt & pepper for taste. Stir and top with torn mint leaves. 

• Serve the grapefruit, avocado mixture, and the remaining 1 Tbsp of Harissa with the chicken. 

• Plate and serve to your liking! 

WHAT SIDE DISH DID  WE HAVE WITH THE HARISSA ROASTED CHICKEN? 

Vegetables: Using the Grill Pan- We paired it with grilled  Broccolini & Zucchini. 

 

 Also great with Brown Rice, Jasmine Rice,  or Quinoa. 

 

THE GRAPEFRUIT + AVOCADO MIXTURE? 

With the Harissa  being a bit spicy, the grapefruit mixture helps mellow that and truly compliments the taste.  Give it a try:) 

 

 

Thank you Cheryl for the recipe inspiration:)  

 

 

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