Harissa Cumin Roast Chicken with Green Sauce
Inspired from Peruvian Polla a la Brasa with Aji Verde Sauce
Ingredients
- 1 whole chicken (or chicken thighs)
- 2-3 tbsp white or apple cider vinegar
- 3 tbsp Tunisian or Rose Harissa paste (prepared as instructed on the jar)
- 1 tbsp sweet paprika
- 1 tbsp cumin ground
- 1 tbsp fresh thyme leaves
- 3 tbsp olive oil
- 3 tbsp soy sauce
- 2 tbsp Honey
- salt and pepper
For sauce:
- 2 Scallions
- 1/4 cup mayonnaise
- 1/4 cup yoghurt
- 1/4 cup queso fresco or feta
- 1 tbsp Tunisian Harissa or Rose Harissa paste (prepared as instructed on the jar)
- 1/2 cup Cilantro leaves
- 1 jalapeno
- Juice of ½ lime
- 2 garlic cloves
- Salt
- Water as needed
Instructions
- At least 6 hours ahead of cooking, mix marinade ingredients and paint whole chicken or thighs with brush including under the skin.1 whole chicken, 2-3 tbsp white or apple cider vinegar, 3 tbsp Tunisian or Rose Harissa paste, 1 tbsp sweet paprika, 1 tbsp cumin ground, 1 tbsp fresh thyme leaves, 3 tbsp olive oil, 3 tbsp soy sauce, 2 tbsp Honey, salt and pepper
- Pre-heat oven to 425°F.
- Prepare chicken for roasting in a pan.
- Roast chicken for 20 minutes at 425°F. Lower temp to 375°F and roast for another hour.
- Remove chicken from oven and let rest covered.
- Meanwhile, in a food processor or blender, make sauce by adding all sauce ingredients with enough water to get a thick yoghurt-consistency sauce.2 Scallions, 1/4 cup mayonnaise, 1/4 cup yoghurt, 1/4 cup queso fresco or feta, 1 tbsp Tunisian Harissa or Rose Harissa paste, 1/2 cup Cilantro leaves, 1 jalapeno, Juice of ½ lime, 2 garlic cloves, Salt, Water as needed
- Serve chicken with sauce and Monsoon Coast potatoes.
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