Inspired from Peruvian Polla a la Brasa with Aji Verde Sauce
1 whole chicken (or chicken thighs).
2-3 TBL white or apple cider vinegar.
3 TBL Tunisian or Rose Harissa paste (prepared as instructed on the jar)
1 TBL sweet paprika
1 TBL cumin ground
1 TBL fresh thyme leaves
3 TBL olive oil
3 TBL soy sauce
2 TBL honey
Salt & pepper
¼ cup mayonnaise
¼ cup yoghurt
¼ cup queso fresco or feta
1 TBL Tunisian Harissa or Rose Harissa paste (prepared as instructed on the jar)
½ cup cilantro leaves
Juice of ½ lime
2 garlic cloves
Water as needed
At least 6 hours ahead of cooking, mix marinade ingredients and paint whole chicken or thighs with brush including under the skin.
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.
Serve chicken with sauce and Monsoon Coast potatoes.