California Farm Harissa Lemon Pepper Chicken

Name: How to cook California Farm Harissa Lemon Pepper Chicken - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Harissa Lemon Pepper Chicken

I made green Harissa lemon pepper sauce to marinade and roast this chicken, it came out delicious. I made the Harissa lemon pepper sauce with green mexican Poblano peppers instead of Green Tunesian Baklouti peppers. Bakloutis are used to make traditional Harissa sauce, they have the same mildness as green Mexican Poblano peppers. I can grow Poblano peppers here. Both rated 1,000 to 5,000 spicyness on the worldwide Scoville pepper heat scale. By flattening the whole chicken, cutting out the backbone with scissors, the chicken marinaded and roasted under an hour. Delicious.

Ingredient

Food ration :

4 people

Cooking time :

Marinade + roast, under one hour

4 Tablespoons

Harissa Pepper Lemon Sauce

2 Tbs

olive oil

2 cloves

garlic

1 Tsp

flaked seasalt

whole young chicken, 4 lbs., cut the ribs along the backbone on both sides with kitchen scissors, use backbone, wingtips, neck, organs for bouillion

Cooking instructions

* Step 1

Rinse chicken, use kitchen scissors to separate the back from the ribs, press flat, dry, sprinkle with granulated garlic and flaked seasalt, spray with olive oil, baste in and out with Harissa lemon pepper sauce. Set backbone, neck, chicken fat, organs,wingtips aside to make chicken bouillion.

* Step 2

Put harissa basted chicken in cold oven, breasts up on roasting rack. The chicken marinades as the oven heats up. Put oven to 450F degrees. Check with temperature probe in breast after 25 minutes, should be 165 degrees.

* Step 3

When breast is 165F degrees, chicken is done, you can tell, leg will wiggle easily. Test, turn oven off, rest chicken ten minutes to make instant salad of sliced cucumber, tomato and red onion. Cut chicken in four, two leg quarters and two breasts, serve over salad. Enjoy.

* Step 4

You can probably tell from this picture of the cold Harissa Lemon Pepper Chicken breast the next morning for breakfast, how juicy and tender the meat is. You can taste the lemon freshness, and a mild tang of peppers, and hints of spices. I have never tasted green Harissa Lemon Pepper Sauce before, and only once Red Harissa, but I am going to put this on seafood, fish and lamb and beef from now on!

* Step 5

And here is a cold Harissa Chicken Lunch salad, with sliced fresh cucumber, chopped Harissa chicken breast, sliced fresh poblano pepper, sliced red onion and sliced tomato, with a mild ranch dressing so the Harissa flavors come out.

* Step 6

Simmer leftover chicken overnight: back, wingtips, organs in cast iron dutch oven with 4 cups water, parsley, cilantro, tomato, green pepper, leftover onion skins, pinch of salt. Freeze chicken broth. Soft chicken bones go to the cat.