Moroccan Harrissa -Spiced Roast Chicken

Introduce

Chef :

Keith Vigon

Moroccan Harrissa -Spiced Roast Chicken

You can get Harrissa in speciality shops, either Mediterranean or Middle Eastern this is a slightly more complicated than usual but well worth the effort. If you make this please take a photo and post together with the recipe thank you

Ingredient

1.5 kg

chicken

2-4 tbsp

garlic and spice aromatic oil (I will check to see if I have a recipe for this)

A few

bay leaves

2 tsp

clear honey

1 teaspoon

tomato purée

4 tbsp

lemon juice

150 mL

chicken stock

1 teaspoon

Harrissa

25 g

butter

onion, chopped

garlic clove, crushed

1 1/2 tsp

ground cinnamon

1/2 tsp

ground cumin

225 g

dried fruit. (Soaked for several hours or overnight in water that covers the fruit)

25 g

blanched almonds, finely chopped

to taste

Salt and ground black pepperto taste

Cooking instructions

* Step 1

Make the stuffing. Melt the butter in a saucepan. Add the onion and garlic and cook gently for 5 minutes until soft. Add the ground cinnamon and cumin and cook stirring for 2 minutes

* Step 2

Drain the dried fruits, chop roughly and add to the stuffing with the almonds. Season with salt and pepper and cook for 2 minutes more. Pour into a bowl and leave to cool

* Step 3

Preheat the oven to 200°C.

* Step 4

Stuff the neck of the chicken with the fruit mixture preserving any excess. Brush the garlic and spice oil over the chicken. Place the chicken in a roasting tin, tuck in the bay leaves and roast for 1 1/2 hours basting occasionally with the juices until cooked

* Step 5

Transfer the chicken to a carving board. Pour off any excess fat from the roasting tin. Stir the honey, tomato purée, lemon juice, stock and Harrissa into the juices in the roasting tin. Add salt to taste. Bring to the boil, lower the heat and simmer for 2 minutes, stirring frequently.