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Ingredient
Moroccan Harissa Spiced Roast Chicken
Introduce
Chef :
Keith VigonMoroccan Harissa Spiced Roast Chicken
Spices and fruits in this Stuffing gives the chicken an unusual flavour and also helps to keep it moist
Ingredient
1.5 kg
chicken
2 tablespoon
garlic and spice aromatic oil
A few
bay leaves
2 teaspoon
clear honey
2 teaspoon
tomato purée
4 tablespoons
lemon juice
150 mL
chicken stock
1/2-1 teaspoon
Harissa
25 g
or 2 teaspoon butter
1 1/2 teaspoons
ground cinnamon
1/2 teaspoons
ground cumin
to taste
Salt and ground black pepper
Cooking instructions
* Step 1
Make the stuffing. Melt the butter in a saucepan. Add the onion and garlic gently for 5 minutes until soft. Add the ground cinnamon and cumin and cook stirring for 2 minutes
* Step 2
Drain the dried fruit, chop roughly add to the stuffing with the almonds, season with salt and pepper and cook for 2 minutes more. Tip into a bowl to cool
* Step 3
Preheat the oven to 200°C. Staff the neck of the chicken with the fruit mixture, reserving any excess. Brush the garlic spiced oil all over the chicken. Place the chicken in a roasting tin, tuck in the bay leaves roast for 1 - 1 1/2 hours, basting occasionally with the juices
* Step 4
Transfer the chicken to a carving board. pour the excess fat from the roasting tin. Stir the honey, tomato purée, lemon juice, stock and Harissa into juices in the roasting tin. Add salt to taste. Bring to the boil, lower the heat and simmer for 2 minutes, stirring frequently. Meanwhile, reheat any excess stuffing. Carve the chicken pour,the sauce into a small bowl and serve with the stuffing and chicken
Note: if there is a photo you can click to enlarge it
Tag
chicken
garlic and spice aromatic oil
Bay leaves
clear honey
tomato puree
lemon juice
chicken stock
harissa
or 2 teaspoon butter
onion, chopped
Garlic Clove (crushed)
ground cinnamon
ground cumin
dried fruit so several hours or overnight water
blanched almonds, finely chopped
salt and ground black pepper
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