One of our favourite roast chicken preparations. Rose harissa and sumac shine together alongside garlic and olive oil for a true levantine flavour.
For more heat, feel free to substitute our Tunisian Harissa instead of Rose Harissa, but keep in mind that the Tunisian contains sea salt so reduce the amount in the recipe here.
You can also use chicken thighs instead of a whole chicken with similar delicious results.
Ingredients
1 whole chicken
2 TBL Rose Harissa
1 TBL sumac
Salt & pepper to taste
3 garlic cloves, crushed
1/3 cup olive oil (not extra virgin)
Instructions
At least 6 hours ahead of cooking mix all ingredients apart from chicken, adjust oil amount to have a paste with good consistency. Rub chicken with paste including under the skin.
Heat oven to 425.
Roast chicken for 20 minutes at 425. Then lower temperature to 360 and roast for another hour.
Remove from oven and let rest covered at least 15 minutes.
Serve with Monsoon Coast Potatoes and Moroccan Glazed Carrots.
Spices Used: Rose HarissaSumac